i

LI CM N
Sut thi gian hc tp v rn luyn ti trng, c s ch o ging dy ca
thy c trong trng cng nh trong Khoa Cng Ngh Thc Phm trang b cho
em nhng kin thc l thuyt v thc t b ch cho cuc sng v cng vic ng
thi to iu kin thun li cho qu trnh thc hin ti. Xin chn thnh cm n
qu thy c.
Cho em c gi li cm n chn thnh n c TS. Phan Th Khnh Vinh
hng dn v ch bo chu o cho em trong sut qu trnh thc hin ti.
Gia nh l ngun ng lc tinh thn v ng h vt cht cho con trong nhng
nm qua v nhng thng thc hin ti tt nghip. Cho con c cm n Ba v
M v cc anh ch to iu kin thun li cho con.
Qua y cng xin cm n cc bn cng lp, cc bn v cc anh ch cng thc
tp nhit tnh ng gp kin, trao i kin thc v gip cng vic thun
li v c hiu qu.
Sinh vin thc hin

Ninh c Chi

ii

MC LC
LI CM N ..............................................................................................................i
MC LC ...................................................................................................................ii
DANH MC BNG................................................Error! Bookmark not defined.
DANH MC HNH .................................................................................................... v
LI M U ............................................................................................................. 1
CHNG I: TNG QUAN ....................................................................................... 3
1.1. Tng quan v mayonnaise........................................................................................... 3
1.1.1. Ngun gc xut x ............................................................................................3
1.1.2. Phn loi mayonnaise ........................................................................................3
1.1.3. a tr v cch s dng.........................................................................................5
1.1.4. Th trng tiu th.............................................................................................5
1.2. H nh tng ................................................................................................................ 6
1.2.1 C s l thuyt v h nh tng ........................................................................6
1.2.2. Cc yu t nh hng ti s to thnh nh tng trong st mayonnaise ..........8
1.2.3. S ph hy nh tng .......................................................................................8
1.2.4. Cc yu t nh hng n s bn vng ca h nh tng ................................9
1.3. Thnh phn ca sn phm mayonnaise ..................................................................... 9
1.3.1. Du n ...............................................................................................................9
1.3.1.1. n gc, c im, phn loi ............................................................................9
1.3.1.2. Thnh phn ha hc ca du ........................................................................12
1.3.1.3. Tnh cht ca du .........................................................................................15
1.3.1.4. So snh du ht ci v mt s du khc. ......... 17
1.3.2. Cht to nh ................................................................................................... 18
1.3.2.1. Trng ............................................................................................................18
1.3.2.2. Sa bt..........................................................................................................19
1.3.2.3. Protein u nnh ...........................................................................................21
1.3.3. Cht n nh carrageenan ................................................................................22
1.3.3.1. n gc, nh ngha ca carrageenan .............................................................22
1.3.3.2. Tnh cht ca carrageenan ............................................................................23
1.3.3.3. ng dng ca carrageenan ...........................................................................25
1.3.4. Cc ph gia khc .............................................................................................25
1.3.4.1. t nng ..........................................................................................................25
1.3.4.2. ng ...........................................................................................................26
1.3.4.3. i ...................................................................................................................26
1.3.4.4. m .................................................................................................................26
1.3.4.5.tt ...................................................................................................................27
1.3.4.6. id sorbic (C6H8O2) ........................................................................................27
1.4. Cng ngh sn xut mayonnaise .............................................................................. 28
1.4.1. Mt s im cn lu khi phi ch ................................................................ 28

ii

1.4.2. Cc phng php sn xut mayonnaise ..........................................................28

1.4.2.1. Phng php sn xut truyn thng .............................................................28
1.4.2.2. Phng php sn xut cng nghip ..............................................................28
CHNG II: I TNG V PHNG PHP NGHIN CU ........................30
2.1. Nguyn vt liu .......................................................................................................... 30
2.1.1. Nguyn liu chnh ...........................................................................................30
2.1.1.1. u n ht ci ..................................................................................................30
2.1.1.2. Gel -carrageenan.........................................................................................30
2.1.1.3. Sa bt ..........................................................................................................33
2.1.2. Nguyn liu ph ..............................................................................................34
2.1.2.1. Bt nng .......................................................................................................34
2.1.2.2. ng ...........................................................................................................34
2.1.2.3. i ...................................................................................................................34
2.1.2.4. m .................................................................................................................34
2.1.2.5. tt ..................................................................................................................34
2.1.2.6. id Sorbic .......................................................................................................35
2.1.2.7. b ...................................................................................................................35
2.2. Phng php nghin cu........................................................................................... 35
2.2.1. B tr th nghim..............................................................................................35
2.2.1.1. kin quy trnh sn xut st mayonnaise t cht bo ...................................35
2.2.1.2. in cu nh hng ca acid ti h nh tng qua xc nh lng gel carrageenan, sa, bt nng ph hp ..........................................................................37
2.2.1.3. Xc nh t l ng, m tt ........................................................................43
2.2.2. Phng php phn tch ....................................................................................45
2.2.3. Phng php x l s liu ...............................................................................46
CHNG III: KT QU NGHIN CU V THO LUN ................................ 47
3.1. Kt qu xc nh nht, bn ca h nh tng trc khi b sung acid ....47
3.2. Kt qu xc nh bn, nht h nh tng trc v sau khi b sung acid 49
3.2.1. So snh bn h nh tng trc v sau khi b sung acid acetic ................49
3.2.2. . Kt qu xc nh nht h nh tng trc v sau khi b sung acid ........50
3.3. Kt qu xc nh t l bt nng cn b sung qua xc nh bn, nht ......51
3.4. Kt qu xc nh t l ng, m tt phi trn. .................................................52
3.5. Quy trnh sn xut th nghim sn phm mayonnaise t cht bo ....................... 54
3.6. Kt qu nh gi cht lng sn phm ..............................................................57
3.7. S b hch ton chi ph nguyn liu cho sn phm ...........................................58
3.7.1. Chi ph nguyn liu v ha cht sn xut gel carrageenan .........................58
3.7.2. Chi ph nguyn liu cho sn xut st mayonnaise t bo t du ci ................59
KT LUN V XUT KIN ....................................................................... 60
TI LIU THAM KHO ......................................................................................... 61

DANH MC BNG
Bng

Ni dung

Trang

1.1

Tiu chun i vi tng loi mayonnaise

1.2

Ch tiu vi sinh vt i sn phm st mayonnaise

1.3

Thnh phn trong du ht ci

11

1.4

Thnh phn acid bo trong du ht ci

11

1.5

Hm lng acid amin khng thay th trong protein u nnh

30

2.1

Thnh phn dinh dng ca du ht ci

31

2.2

Cht lng gel -carrageenan

33

2.3

Thnh phn dinh dng ca sa b

33

3.1

Thnh phn cc mu th nghim trc khi b sung acid acetic

48

3.2

Thnh phn m tt, ng trong tng th nghim

53

3.3

Cng thc phi ch mayonnaise t cht bo

55

3.4

Kt qu nh gi cht lng cm quan sn phm st mayonnaise

57

t cht bo

3.5

Ch tiu cm quan cht lng sn phm st mayonnaise t cht

57

bo

3.6

So snh ch tiu vi sinh sn phm st mayonnaise t cht bo vi

57

tiu chun SanPin 2.3.2.1078-01

3.7

S b tnh chi ph nguyn liu v ha cht cho sn phm gel

58

-carrageenan

3.8

Bng chi ph nguyn liu cho sn xut st mayonnaise t cht bo

t du ci cho 10 l

59

DANH MC HNH
Ni dung

Hnh

Trang

1.1

S phn loi theo nh tng

1.2

Mt s mn n dng c km mayonnaise

1.3

S h nh tng n gin

1.4

S h nh tng phc tp

1.5

C ch n nh nh tng

1.6

Du ht ci SIMPLY

1.7

Sa bt OLD LAC

19

1.8

Kh nng tng tc carrageenan vi protein

24

1.9

M tt WASABI

27

1.10 Acid sorbic

27

2.1

Quy trnh sn xut -carrageenan

31

2.2

S th nghim quy trnh sn xut mayonnaiset cht

35

bo t du ht vi
2.3

S b tr th nghim xc nh bn v nht h nh

38

tng
2.4

S b tr th nghim nghin cu nh hng ca acid

40

acetic n bn, nht ca h nh tng

2.5

S b tr th nghim xc nh nh hng ca acid

42

acetic n h nh tng sau khi cho bt nng.

2.6

S b tr th nghim xc nh t l ng, m tt

44

3.1

th biu din bn h nh tng trc khi b sung acid

47

acetic

3.2

th biu din nht h nh tng trc khi b sung

47

acid acetic
3.3

th biu din bn h nh tng trc v sau khi b

sung acid acetic

49

Ni dung

Hnh
3.4

th biu din nht ca h nh tng trc v sau khi cho

Trang

50

axid
3.5

th biu din kt qu bn sau khi b sung bt nng

51

3.6

th biu din kt qu nht h nh tng sau khi b

52

sung bt nng
3.7

th biu din im cm quan sau khi phi trn ph gia

52

3.8

S v quy trnh sn xut hon thin th nghim sn

54

phm st mayonnaise t cht bo t du ci v gel

- carrageenan
3.9

Sn phm sa lt tri cy

58

LI M U
Theo xu hng thi i, nhu cu pht trin cc sn phm chc nng c tc
dng phng chng mt s bnh do tui tc v tc ng xu n mi trng ang
ngy cng a chung. Bn cnh ngi tiu dng cng c xu hng la chn
nhng loi thc phm sn c tin dng.
Mt trong nhng sn phm p ng c cc tiu ch trn l nhm st
mayonnaise bi khng nhng giu dinh dng m tnh cht h nh tng ca n
cho php d dng b sung cc nhm cht x thc vt, vitamin, khong cht,
Omega3, Omega6 v cc cht chng oxy ha tan trong du.
Du ht ci l ngun nguyn liu ph bin, c bit rt giu Omega3,
Omega6 vi t l 1/3 rt ph hp thay th cc loi du nnh, du hng dng
trong sn xut mayonnaise.
Mt trong nhng vn ng quan tm nghin cu pht trin sn phm
mayonnaise l gim thiu lng cholesterol c trong trng g nh mt nguyn liu
truyn thng sn xut mayonnaise.
Mt trong nhng gii php l s dng sa bt gy thay trng g v s
dng gel carrageenan vi vai tr cht n nh v lm bn h nh tng. Trn
c s v c s phn cng ca ban ch nhim Khoa Cng Ngh Thc Phm,
em tin hnh ti Nghin cu sn xut th nghim mayonnaise t cht
bo t du ht ci v gel Kappacarrageenan.
Ni dung ca ti bao gm
Tm hiu v st mayonnaise, thnh phn ha hc, tnh cht ca nguyn liu,
cc quy trnh sn xut mayonnaise.
Nghin cu xc nh bn, nht ca h nh tng mayonnaise trc v
sau khi b sung acid acetic.
Nghin cu xc nh t l cc thnh phn phi ch.
xut quy trnh sn xut.
Th nghim sn xut mayonnaise t cht bo t du ci, nh gi cht lng
sn phm, tnh ton s b chi ph nguyn liu sn xut mayonnaise t cht bo.

Mc tiu ti
Th nghim sn xut sn phm c tnh mi vn m bo gi tr dinh dng
v gi tr sinh hc, c xem nh l mt loi sn phm chc nng cn thit cho mi
ngi.
ngha khoa hc
Gp phn cung cp thm thng tin khoa hc v vai tr n nh h nh tng
mayonnaise ca gel Kappacarrageenan, a ra quy trnh sn xut th nghim mt
loi st mayonnaise gp phn phong ph th trng st.
ngha thc tin
M rng ng dng ca gel Kappacarrageenan thay cho bt carrageenan.
To ra hng pht trin mi cho cng nghip sn xut nc st, gia v.
Do kin thc bn thn cn hn ch, thi gian thc hin c hn v mt s iu
kin khch quan khc nn ti khng th trnh khi sai st. Rt mong nhn c
s ng gp ca thy c v cc bn ti c hon thin hn.

TNG QUAN V MAYONNAISE

CHNG I: TNG QUAN
1.1. Tng quan v mayonnaise 3
St l mt dng sn phm thc phm dng st c nc v cc loi thc
phm khc trn chung li vi nhau to ra hn hp dng st. Chng hn nh st c
chua, st ngh, st me, st c,...v nhiu sn phm st khc na. Nguyn liu sn
xut st rt a dng v phong ph t cc loi rau c qu, ri n cc chit xut t
tri cy, cc loi nguyn liu ti sng n nguyn liu kh u c tn dng v
sn xut cho ra sn phm c gi tr dinh dng v gi tr kinh t rt cao cho i
sng. St c dng rng ri trong cc ba n n gip ngon ming v to ra tnh
cht cm quan tt nht cho sn phm. Hin nay trn th trng xut hin rt
nhiu loi st l nhng sn phm hp v cc dung dch ph gia.
Mayonnaise l mt dng st vi bn cht l h nh tng nhm du trong
nc c ch bin t du n tinh luyn c b sung cht n nh nh tng, cht
to st, cht iu v v gia v.
1.1.1. Ngun gc xut x [21]
St mayonnaise c ngun gc vng Mahon (Ty Ban Nha), vo th k 15
st mayonnaise c ly tn vng Mahon v theo ting Php phin m thnh
mayonnaise. St c lm t du olive, trng g ty, chanh v t .
1.1.2. Phn loi mayonnaise [19], [21]
T trc n nay nguyn liu chnh thng dng l du n thc vt, lng
trng, protein u nnh, ngoi ra cn thm sa, dm v mt s gia v. Tuy nhin
mi loi mayonnaise th c cc thnh phn khc nhau nn nguyn liu c dng
cng rt a dng.
Hin nay, theo tiu chun ca Nga mayonnaise c chia lm 3 loi da vo
hm lng cht bo c th hin bng 1.1 hoc theo phn loi ca chu u th
hin hnh 1.1.

Sn phm nh tng

Mayonnaise
(>80% cht bo)

Mayonnaise sa lt
(50 60% cht bo)

Dressing (20%
cht bo)

Hnh 1.1. S phn loi theo nh tng [21]

Bng 1.1. Tiu chun i vi tng loi mayonnaise [21]
Tn tiu chun

Tiu chun i vi tng loi mayonnaise

Giu cht bo Cht bo trung bnh
t cht bo
Hm lng cht bo (%)
55
40- 45
< 40
m ( %)
Ty tng loi mayonnaise
acid
Ty tng loi mayonnaise
bn h nh tng
98
98
97
Ph
4,0 4,7
nht (Pa.s)
5,0 20,0
Hm lng mui
Ty tng loi mayonnaise
Ty tng loi mayonnaise
Hm lng acid sorbic
(%)
Tiu chun ca Nga v vi sinh vt i vi sn phm mayonnaise.
Bng 1.2. Ch tiu vi sinh vt i sn phm st mayonnaise [19]
Tn sn phm

Khi lng mu (g) khng c php

Lu

c mt vi khun
Mayonnaise

Coliform

Vi khun gy bnh Nm men khng

qu 500 Cfu/g
(Salmonella)
Nm mc khng
qu 50 Cfu/g

0,1

25

1.1.3. Gi tr v cch s dng [3]

Hnh 1.2. Mt s mn n dng c km mayonnaise

St mayonnaise c gi tr dinh dng rt cao do cha du n m du n cung
cp lng cht bo rt tt cho tr no, ngun protein trong sa, trng g cng rt
ng k. V vy mayonnaise cung cp kh nhiu dng cht cho cc hot ng sng
hng ngy nh cht bo, protein, khong cht, vitamin tan trong du A, D, E,
Omega-3, Omega-6,
Trn th gii, mayonnaise thng c dng nhiu nht vi Sandwich hoc
sa lt nh sa lt khoai ty, sa lt rau c qu, ty theo mi t nc m cch s
dng khc nhau.
Bc u, mayonnaise thng c dng vi khoai ty rn nh H Lan,
B, c dng vi g lnh hay trng luc k Latvia, Php, Ucraina.
Nht Bn thng s dng mayonnaise vi cc loi rau c ch bin
hoc trn vi nc st u nnh hay Kasabi chm.
Ngoi vic dng mayonnaise trong ba n, c th dng lm p v bo qun
vt dng trong gia nh.
Lm p da mt, chm sc tc do mayonnaise c kh nng lm tc sng
bng hn hoc dng lm vt lau chi phm n piano.
1.1.4. h trng tiu th
Trn th gii st mayonnaise c dng nh sn phm ph thng v c
mi ngi rt a chung.
Th trng Vit Nam ni ring v th trng th gii ni chung th
mayonnaise c bn rt nhiu loi nh trong nc c st mayonnaise Aji-Mayo
c sn xut ti Vit Nam, ngoi ra cn mt s sn phm nhp khu nh

mayonnaise Maurel, Mayor, PPi cn nc ngoi nh c st MamaSuka

mayonnaise ca Indonesia, mayonnaise Stabilizer ca Trung Quc, Gold
mayonnaise ca Hn Quc,
Trn th gii st mayonnaise l sn phm thng dng c rt nhiu ngi
a chung n c ting vang ln trong lng m thc th gii.
c bit sn phm st mayonnaise c s dng rt nhiu cc nc
phng Ty nh l sn phm khng th thiu c trong cc ba n.
1.2. H nh tng
1.2.1. C s l thuyt v h nh tng 3 , [22]
Theo l thuyt th h nh tng l mt h phn tn cao ca hai cht lng
thng thng khng ha tan c vi nhau. Th trong (th c phn tn) l cc
git nh c phn tn trong th ngoi (mi trng phn tn). Ty theo mi trng,
cht phn tn m ngi ta gi nh nh tng nc trong du hay nh tng du
trong nc hay phc tp hn. to bn cho nh tng c th cho thm cc cht
c hot tnh b mt (cht nh ha) cc cht ny ngn tr hn hp li tch ra thnh
cc thnh phn ring l. Nhn v mt nhit ng hc th nh tng l mt h thng
khng bn. Cc cht lng c th ha tan tt vo nc (cht lng a nc), khng
ha tan trong nc l cht k nc. Nguyn nhn l do cc phn t nc ch to
thnh cc lc lin kt hidro trong khi cc phn t m ch to thnh cc lc Van Der
Waals. Cht nh ha nh x phng c th lin kt cc cht lng ny. Chng c tnh
cht ny v cc phn t ca cht nh ha c mt phn phn cc v mt phn khng
phn cc. Phn phn cc c th to lin kt hidro v lin kt vi cht lng a nc
trong khi phn cht lng khng phn cc ca phn t to nn lc Van Der Waals v
lin kt vi cc cht k nc. Trong sa, cht nh ha l cc protein c trong sa.
Cc loi nh tng
H nh tng du trong nc l mt h m cc git du c phn tn trong
pha nc c gi l mt h nh tng du trong nc nh mayonnaise, sa, kem,th
hin hnh 1.3a.
H nh tng nc trong du l mt h m cc git nc phn tn trong pha
du c gi l h nh tng nc trong du th hin hnh 1.3b.

a.Nh tng du trong nc

b. Nh tng nc trong du

Hnh 1.3. S h nh tng n gin [22

H nh tng nc trong du trong nc gm nhng git nc phn tn
trong nhng git du ln v chnh nhng git du ny li phn tn trong pha lin
tc l nc th hin hnh 1.4a.
H nh tng du trong nc trong du gm nhng git du phn tn trong
nhng git nc ln v chnh nhng git nc ny li phn tn trong pha lin tc l
du th hin hnh 1.4b.

a.nh tng nc trong du trong nc

b. nh tng du trong nc trong du

Hnh 1.4. S h nh tng phc tp [22

C ch n nh nh tng:

Hnh 1.5. C ch n nh nh tng

a, b. C ch n nh h nh tng du trong nc
c, d. C ch n nh h nh tng nc trong du

1.2.2. Cc yu t nh hng ti s to thnh nh tng trong st mayonnaise [3]

C nhiu yu t nh hng n cc c tnh ca h nh tng:
- Kiu thit b to h nh tng.
- Tc khuy.
- Nhit .
- pH.
- Lc ion.
- S c mt ca cht hot ng b mt.
- S c mt ca oxy.
- Bn cht ban u ca du.
- ha tan v kh nng nh tng ph thuc vo tng loi protein. Cc
loi protein khng ha tan c kh nng to nh tng rt thp.
1.2.3. S ph hy nh tng [3]
S ni ln hoc s lng xung ca vt cht trong mi trng. Ta u bit,
di nh hng ca trng lc, vt cht ri vi tc tng dn cho n khi lc ma
st cn Ff (do mi trng xy ra s ri).
S kt t cc git do s gim bt t ngt cc in tch nn ko theo lm
gim cc lc tch in gia cc git, thng xy ra khi thay i pH v lc ion. S
kt t lm tng kch thc b ngoi ca cc git do lm tng tc phn lp.
S hp git mt cch t pht lm tng dn kch thc cc git v cui cng
dn n phn chia hai pha thnh hai lp ngn cch nhau bng mt b mt phn chia
phng v in tch cc tiu.
S sa lng, s kt t v cc va chm do chuyn ng Brown hoc chuyn
ng khuy khc lm cho cc git gn nhau thng n trc s hp git.
S ni ln l s phn tch cc git khi pha phn tn do s khc nhau v
trng lng ring, cn s kt t l hin tng lin kt thun nghch gia cc git.
Cc kt t thu c t mt kch thc nht nh s ni ln. Nu s phn tch xy ra
mnh v t ngt hoc lp cht hot ng b mt b mt lin pha t kh bn th
cc git dung hp vi nhau qua hp git.

1.2.4. Cc yu t nh hng n s bn vng ca h nh tng [3]

nh hng do chnh lch t trng ca hai pha.
nh hng do kch thc tiu phn ca pha phn tn.
nh hng do nht ca mi trng phn tn.
nh hng do t l ca pha phn tn.
nh hng ca chuyn ng Brown.
nh hng ca nhit , pH v cc cht in gii.
nh hng do thi gian phn tn.
nh hng ca cht nh ha.
Nn phi hp cht nh ha gy phn tn v cht nh ha n nh. Chng ta
cn s dng cht nh ha vi nng thch hp to lp o bo v lin tc bn
vng mayonnaise.
1.3. Thnh phn ca sn phm mayonnaise
1.3.1. Du n

Hnh 1.6. Du ht ci SIMPLY

1.3.1.1. un gc, c im, phn loi 5 , [8
a. Ngun gc
Du m c bit n u tin c l t ch Ai Cp (nm 1400 trc CN),
ngoi phc v cho n ung, vic sn xut x phng t du m c ng dng.
nh sng ban m t ngi c i cng c to ra t m ng vt cha trong l
v mt ng s c s dng nh bc n ngy nay. Ngi La M xa cng bit
ch to nu t m ng vt trn vi sp ong. Bn cnh , rt nhiu thc vt cng
c s dng lm ngun cung cp du nh du olive c ngun gc t vng a
Trung Hi, ht ci du c s dng ph bin Chu u, du m n v c

10

bit Trung Quc l quc gia bit s dng du sm nht, cho n ngy nay du u
nnh vn c a chung nc ny.
b. c im
Cc loi du c dng dng lng c thnh phn khc nhau v mu sc cng khc
nhau nu du no c mu cng sng th du c im si cng cao.
c. Phn loi du n
Du n c th c phn thnh nhiu loi da vo thnh phn v cc tnh
cht ca cc acid bo. C th chia du thnh cc nhm ch yu sau.
Nhm acid lauric (du da, du ht c)
Nhm cht bo ny c tnh cht rt khc bit so vi cc loi du khc do s
hin din mc cao ca acid lauric (40-50%, C12:0), k n l acid myristic v
cc acid bo bo ha c 8, 10 v 14 C. im c trng ca nhm ny l s hin
din t l rt thp cc acid bo khng bo ha, tng ng im nng chy rt
thp. Mc d vy, nhm du da v nhm du c vn c s dng trong cng
nghip thc phm v trong ch bin margarine.
Nhm b thc vt (b ca cao)
Nhm cht bo ny c thnh phn tryglicerid v acid bo rt c bit ch yu
t cc acid bo khng no c 1 ni i nh C18:1, C20:1, C24:3. B thc vt c gi
tr kinh t cao, s dng ch yu trong ch bin chocolate v ko.
Nhm acid oleic v acid linoleic (du olive, du c, du bp, du hng
dng, du ht ci)
y l nhm du hin din ph bin nht. Acid bo to nn du nhm ny
ch yu C18:1 v C18:2. Lng acid bo bo ha trong nhm du ny ch chim ti
a 20%.
Du ht ci
Nhiu ngui tin rng du ht ci l khng tt v n c ly t nh my ht
ci du, c cho l y cc acid eruxic l nguyn nhn gy tn thng tim.
Nhng cc nh my du ht ci to ra ging ci mi nh phng php bin i
gen nn lm gim rt nhiu lng acid eruxic, trnh xa mc nguy him v lm mch
ngn li cn C18 8.

11

Thnh phn trong du ht ci c th hin qua bng 1.3.

Bng 1.3. Thnh phn trong du ht ci 8

Thnh phn

Ga tr

Triacylglycerols (%)

94,4 99,1

Phospholipids (%)
Du th

2,5

Nc kh cht nha

0,6

Acid kh cht nha

0,1

Axt bo t do (%)

0,4 1,2

Cht bo bo ha (%)

0,5 1,2

Tocopherols (ppm)

700 1200

Chlorophylls (ppm)

5 50

Sulfur (ppm)

3 25

Nhn vo bng 1.3 th thy hm lng triacylglycerols l lp lipid quan trng

nht. Trong s kt hp acid vi glycerol l mt hn hp phc tp n3 (n l s
lng acid bo c mt trong du, 3 l 3 nhm OH ca glycerol).
V tr cc acid bo c xc nh da trn bo ha. Chui acid di (C20
C24) v acid bo ha c t trong v tr sn1 v sn 3 v tr kim sot enzyme acyl
ha, trong kh acid cha bo ha C18 c bit l linoleic, linolenic kt hp v tr
sn-2. Thnh phn ester glycerol thng xuyn c trong du ci l: oleicdilinolenic,
linoleic dioleic, trioleic v linolenicdioleic 8.
Thnh phn acid bo trong du ht ci th hin qua bng 1.4.
Bng 1.4. Thnh phn acid bo trong du ht ci 8

Thnh phn

Gi tr

Acid bo ha (w/w %)

6,3

Acid khng bo ha n (w/w %)

62,4

Acid khng bo ha a (w/w %)

31,3

12

Mt khc trong du ht ci c t l Omega3 /Omega6 nm trong gii hn

cho php do nh hn 1/4 y l im ni bt ring trong du ht ci.
Nhm acid linolenic (du u nnh, du ht lanh)
c im quan trng cc du ny l s hin din hm lng cao acid
linolenic (C18:3). Do mc khng bo ha cao, cc du ny rt nhy cm vi cc
cht oxy ha, iu ny dn n cc bin i khng mong mun v mi v v. Ngoi
tr du u nnh, du ht lanh khng s dng ph bin cho ch bin thc phm.
Nhm axid erulic (C22:1)
Du thuc nhm ny c hm lng cao (40-50%) acid erulic (C22:1), hin
din trong bng vi v ch yu trong ht. Mt s gi thit cho rng mt s cc
bin i sinh l khng mong mun trong c th ngi do s tham gia ca acid
erulic. Chnh v th vic nghin cu tm cc loi nguyn liu cho du c hm lng
erulic thp vn c quan tm.
Nhm hydroxy acid
Cc nghin cu cho thy, nhm hydroxy acid ch hin din trong du hi ly
(castor oil) triglycerid ca glycerin ch yu (90%) vi acid ricinoleic(12hydroxyoctadec-9-enoic). Du ht ly khng c s dng cho ch bin thc phm.
1.3.1.2. hnh phn ha hc ca du 3 , 24
Glyceride
Gm: mono, di v triglyceride, trong thnh phn ch yu l triglyceride,
l ester ca glycerin va acid bo, chim trn 95% trong du.
Hm lng triglyceride trong du n ph thuc :
+ Nguyn liu sn xut
+ K thut sn xut du
Cn c vo gc hydrocacbon ca acid bo ngi ta phn loi triglyceride hn
hp v triglyceride ng nht.
Trong phn t triglyceride, acid bo chim 90% khi lng phn t cn
triglycerin chim 10%. V vy, tnh cht ca du m ph thuc ch yu vo cu to
v tnh cht ca acid bo to nn du m .
Glycerin

13

Trong du m glycerin tn ti ch yu dng lin kt trong glyceride v ch

mt phn tn ti dng t do. Glycerin tn ti dng t do s khng c li cho du
m cng nh sc khe ngi tiu dng. Glycerin t do di tc dng ca nhit cao
trong thi gian di, b kh hai phn t nc, to nn hp cht aldehyt, l thnh phn
khng mong mun trong du (CH2=CH-CHO).
Phospholid
L cht x phng ha trong du. L thnh phn ph trong du m, hm
lng dao ng t 0,53% ty thuc vo tng loi nguyn liu. Nh du u
nnh 3,2%, du ci 2,5%, du hng dng 1,5%, du c cha rt t hoc khng
cha phospholid. Hai hp cht in hnh v ph bin ca phospholid trong du l
leuxithin v xephalin. Leuxithin l hp cht c kh nng chng oxy ha cho du.
Tuy nhin s c mt ca phospholid lm cho du tr nn c. V vy, khi tinh ch
du m, loi b cng nhiu phospholid ra khi du m th cht lng du m cng
cao.
Vitamin
Trong du tn ti cc vitamin A, E, K, F. y l nhng vitamin tan trong
du, c th khng t tng hp c, rt cn thit cho c th tn ti v pht trin
nhng d b tn tht do phn ng oxy ha lipit. Hn na, vitamin E c hot tnh
chng oxy ha lipid rt tt. V vy trong cng ngh sn xut du cn phi bo v
vitamin ny.
Cht mu
Trong du c hai cht mu ch o l: Carotenes v chlorophyll. Hm lng
cht mu trong du dao ng rt ln, ph thuc tng loi nguyn liu. Nh
chlorophyll trong du olive c 1- 20 ppm, du ht ci Canola c 5 -35 ppm.
Du c mu cng m th cht lng du cng xu. V vy, trong cng ngh
sn xut du m ngi ta ty mu bng phng php hp ph b mt: Dng hn
hp dng than hot tnh v t hot tnh.
Cht gy mi
Cc cht gy mi trong du m, ch yu l cc hp cht aldehyt (R-CHO),
xeton (R-CO-R), acid bo (R-COOH), xeton acid (R-CO-COOH), Phn ln cht

14

gy mi tn ti trong du m l do du m xy ra cc phn ng thy phn v oxy

ha to nn cc hp cht c phn t lng thp, mang gc mi.
Trong cng ngh sn xut du m, ngi ta kh mi bng phng php dng
hi nc qu nhit sc vo du trong iu kin chn khng.
Sp
L ester ca acid bo cao phn t v ru n chc. Hm lng sp trong
du m khong 1,52,5%, ty thuc vo loi du m. S c mt ca sp trong du
m s lm du m vn c. V vy, trong cng ngh sn xut du m cng loi b
nhiu sp cng tt.
Cholesterol
Hm lng ty vo tng loi.
Acid bo
Gm cc acid bo bo ha v khng bo ha. Trong acid bo khng bo
ha gm cc acid bo khng bo ha n th v acid bo khng bo ha a th. Cc
acid bo trong du, nhn chung chng c c im dng mch thng, s cacbon
chn v ch mt nhm cacboxyl (-COOH). Trong du, acid bo tn ti ch yu
dng lin kt, quyt nh tnh cht ca glycerid. Cc acid bo trong du dng
Omega-3 v Omega-6 rt tt cho tim mch v pht trin ca no.
Cc loi du khc nhau th c t l Omega-3 v Omega-6 khc nhau. Omega-3

rt t n nh, d b phn hy bi nh sng v nhit nh lc chin trong cho

nng). Di tc dng ca oxy, Omega-3 b bin mi. Bi nhng l do ny k ngh
thc phm thng chn nhng loi du d n nh hn pha trn trong thc phm
sn xut theo li cng nghip. Cc loi du ny thng cha rt t cht Omega-3,
nhng ngc li n li rt giu v Omega-6.
Ti cc quc gia phng Ty v Bc M, thc n cng nghip thng c
cha t 1030 Omega-6 cho 1 Omega-3. T l qu chnh lch gia Omega6/Omega-3 rt c hi cho sc khe. T l l tng phi mc t 1 ti 4 Omega-6 cho
1 Omega-3.

Theo C quan an ton thc phm Php AFSSA, t l Omega-6/Omega-3

cung cp cho c th nn nh hn 5/1. Thc t, t l ny cn trn c 15/1, thm ch,
ln n 40/1 24.

15

T l gia Omega-6 v Omega-3 tiu th rt quan trng. Mt t l Omega-6

qu cao v Omega-3 qu thp s c nh hng khng tt cho sc khe. Trong bin
dng, hai cht Omega-6 v Omega-3 u s dng chung mt s enzymes, vitamins
(B3, B6, C, E) v cc cht khong magie v km. Nu Omega-6 qu nhiu, n s
chim ly ht cc enzymes v vitamins cn thit khin Omega-3 khng th hot
ng mt cch hon ho c, nht l trong vic bo v tim mch v cn c th gy
nn cn au nhc vim sng chng hn nh vim khp v suyn.
i vi ph n c thai v cho con b nu ngi m c cung cp t l cn
i gia Omega-3 v Omega-6 s bo m cho t bo no pht trin tt, cho chc
nng sinh l mng t bo, iu ny nh hng ti tr thng minh ca tr sau ny,
cng nh tng cng chc nng min dch v bo v ca c th.
Tnh trng c th c cung cp qu mc ko di acid bo Omega-6 (acid
linolenic) kt hp vi vic khng acid bo Omega-3 (acid -linoleic) c th tng
nguy c bo ph qua cc th h. Trong ch n ung ca ngi dn cc nc
cng nghip ha c nhiu s thay i nh: Nng lng (lng calo) khu phn n
tng ln, trong , phn nng lng do lipit "ng gp" tng t con s 35% ln
40%; lng acid Omega-6 tng 250% trong khi lng acid Omega-3 gim khuyn
co xung 40%. S mt cn bng gia 2 loi acid bo ny tr nn tng i trm
trng.
1.3.1.3. nh cht ca du 3
a. Tnh cht l hc ca du
T trng khong 0,91 0,976 g/m3
Ch s khc x vo khong 1.448 1.474
nht cao v nht thp ty thuc vo quy trnh sn xut ca sn phm,
ty thuc vo phng php chit p khc nhau m cho sn phm c nht khc
nhau.
Nhit nng chy v nhit ng c ty thuc vo tng loi nguyn liu
m cho ra nhit nng chy khc nhau. Tuy nhin nhit nng chy dao ng t
16 500C.

16

Thng thng du khng tan trong nc nhng tan trong dung mi hu c

nh te.
im bc khi ca du khong 194 2230C.
im chy ca du khong 288 3220C.
a. Tnh cht ha hc
Phn ng thy phn
H20, thy phn hon ton

Triglycerid

glycerin + 3 acid bo t do

Phn ng xy ra mnh m vi xc tc nhit , nh sng, cht v c, lypaza.

Trong thc t qu trnh thy phn xy ra khng n cng. V vy, sn phm thy
phn ngoi glycerin v acid bo t do cn c diglycerid v monoglycerid.
Qu trnh thy phn lm gim cht lng du, v to ra cc hp cht khng
mong mun lm gim thi gian bo qun. V vy trong qu trnh ch bin ngi ta
hn ch phn ng thy phn xy ra, bng cch iu chnh cc yu t xc tc qu
trnh thy phn l nhit , nc, nh sng v cc cht khc.
Phn ng oxy ha
Cc iu kin kch thch qu trnh oxy ha l trng thi lipid, oxy, nhit
, nh sng, kim loi nng (Fe, Cu), lipooxydaza.
Lipid oxy ha hy hydroperoxyl, peroxyl

aldehyt, xeton, acid bo t do.

Sn phm cui cng ca qu trnh oxy ha cho ra cc hp cht aldehyt,

xeton, xeton acid, hp cht thp phn t. y l nhng hp cht gy mi, to mu
cho du v c th gy ung th cho ngi.
Qu trnh oxy ha lm gim cht lng ca du m v vy trong qu trnh
ch bin v bo qun du cn hn ch qu trnh oxy ha.
Phn ng hidro ha
L phn ng cng hydro vo nhng v tr ni i trong mch cacbon ca cc
acid bo khng no to thnh acid bo no. Cc iu kin kch thch phn ng
hydro ha: nhit cao, cht xc tc Ni.
c im ca du hydro ha

17

Kh b oxy ha do cc lin kt i, to iu kin thun li cho qu trnh bo

qun. Phn ng ny c ng dng to nn cc cht bo c ng c theo
mong mun iu kin nhit thng. Phn ng hydro ha nh hng n gi
tr dinh dng v n lm gim hm lng cc axid bo cn thit v tn tht hm
lng vitamin, cng nh cht mu carotenes c mt trong du.
Phn ng x phng ha
Di tc dng ca enzym lipaza, acid, hoc kim, lin kt ester trong phn t
glyceride b thy phn to thnh glyxerin, acid bo hoc mui ca acid bo. Cc
mui ny gi l x phng. Tnh cht ny ca du m c ng dng trong cng
nghip sn xut x phng.
Phn ng este ha
Cc gc acid bo trong cng mt triglyceride hoc gia cc triglyceride c
th i ch cho nhau trong iu kin cng nhit v mi trng thch hp (khng
c nc v cht xc tc alcolat: natri etylat hoc natri metylat).
ng dng phn ng ny loi b cc glyceride kt tinh (nhit nng chy
cao), to nn cc cht bo c nhit nng chy thp dng trong sn xut bnh ngt
v kem . Hay to nn cc cht rn nhng vn cha cc acid bo cn thit nh acid
linoleic sn xut margarine.
1.3.1.4. So snh du ht ci v mt s du khc [23
Mt li ch sc khe ca ht ci l n cha cht bo bo ha thp so vi cc
loi du khc. Nhng loi du khc nhau th c hm lng cht bo tt xu khc
nhau.
Omega-3 l acid bo khng bo ha a c gi l axt alpha linoleic. Khi n
mt ch giu cht bo khng bo ha n v acid bo giu Omega3 c th gim
nguy c mc bnh tim mch v gim vim.
Hn na, Omega3 l acid bo quan trng cho chc nng h thng thn kinh
khe mnh v acid deoxyribonucleic (DNA) thng tm thy trong t bo ca c
th bn.
Du olive v du ht ci Mc du hai loi du ny u cha hm lng
cht bo khng bo ha n cao v t cht bo bo ha so vi cc loi du khc.

18

Tuy nhin, du olive ngoi vic tn km hn th im khi ca du olive rt thp

khng tt cho cc sn phm chin rn nhit cao. Mt khc du ht ci c mi
hng trung lp nn n thnh phn tt trn cc mn sa lt, margarine v nc
st. i vi mt chi ph r v li ch sc khe ging nh du olive nn du ht ci
dng tt cho sn phm mayonnaise.
Du bp so vi du ht ci
C hai loi du u chin nhit trung bnh. Tuy nhin hm lng hm
lng cht bo khng bo ha v mi thm trong nnh thp hn du ht ci. Nn
nu dng cc mn trn sa lt, mn st th dng du ht ci tt hn.
Du ht ci du so vi du u phng
Trong du u phng cha hm lng cht bo khng bo ha cao v c mi
thm c trng tuy nhin gi thnh rt cao v du c nhit si cao thun li cho
chin su. Ngoi ra, du u phng c th gy ra phn ng d ng vi mt s ngi.
Nn khi cc mn st du ht ci c la chn hn.
1.3.2. Cht to nh
1.3.2.1. rng
a. Cu to, thnh phn 27 , 29
Cu to
Cu to ca trng, v c bn c chia lm bn phn: lng , lng trng,
mng v v v trng. i vi trng g, lng chim khong 31,9% khi lng,
lng trng trng 55,8%, v cng 11,9% v mng v 0,4%.
Thnh phn
Lng trng
Khi lng ring l 28 kg/m3, pH t 4,8 5,2, nhit ng c t 50600C,
ph hnh a, ng knh 3-4 mm.
Lng cht rn ca lng trng g khong 50%. Protein v lipid l nhng
thnh phn chnh trong lng trng chim khong 15,7 16,6% v 3235%
tng ng. Lng trng chim khong 66% triglycerol, 28% phospholipid, 5%
cholesterol v mt lng nh cc loi lipid khc nhau.
b. ng dng

19

Lng trng c cha leucithin y l cht to n nh tt cho thc phm

nn hay c dng nhng nhc im ca n l cha nhiu cholesterol.
To bt nh ng dng trong lm bnh. To gel gi ch, n nh gel.
1.3.2.2. Sa bt 4

Hnh 1.7. Sa bt OLD LAC

a. Phn loi, thnh phn

Phn loi
Sa bt nguyn cht
Thnh phn: nc khng khng qu 4%, cht bo khng nh hn 25%,
ha tan 9899% v ph thuc vo phng php sy. chua pha li 20250T.
Sa bt gy
y l loi sa bt c hm lng cht bo rt thp c s dng nhiu trong
sn xut ko, bn m, sa pha li, cc loi sa chua.
Sa bt tan nhanh
sn xut sn phm ny ngi ta phi s l sao cho cc ht sa bt to hn,
xp hn. u tin, cc ht sa c sy phn ln nc trong mao qun v gia
cc khe c thay bng khng kh. Cc ht sa c lm m tr li. Khi b mt
ca chng thm nc nhanh, cc mao qun ng li. B mt cc ht sa bt dnh
hn v s kt li to thnh cc aglomerat. Cc ht sa bt t thp sy c lm m
tr li bng hi, tip n c sy bng khng kh nng v cui cng c lm
ngui bng khng kh c nhit 10120C.

20

Thnh phn
Nc trong sa bt l nc lin kt do nc loi qua qu trnh sy nn
sn phm c tnh ht m rt cao.
Lipit ca sa bao gm cht bo, phosphatit, glicilipit, steroit.
Cht bo sa (milk fat) c coi l thnh phn quan trng. V mt dinh
dng, cht bo c sinh nng lng cao, c cha cc vitamin ha tan trong cht
bo (A, D, E ). C ti 98-99% cht bo ca sa l cc triglixerit, 1 2% cn li l
phospholipit, cholesterol, caroten v vitamin A, D, E, K.
Protein : Trong dung dch c cha hai kiu protein khc nhau :
+ Protein ha tan: gm albumin, imunoglobulin, lisozim, lactoferin,
lactoperoxydaza,
+ Protein trng thi keo khng bn: gm mt phc h mixen hu c ca
cc caseinat v canxi phosphat.
b. Tnh cht ca sa bt
T trng ph thuc vo thnh phn ca sa, t trng dao ng trong khong
1,026 1,032 m3 (trung bnh 1,029). Thnh phn protein, gluxit, cht khong (t
trng >1). Cn hm lng cht bo li lm gim t trng ca sa. Nn khi dng sa
bt gy th t trng s thp.
nht ca sa ph thuc vo thnh phn ha hc ca sa, trc ht l
protein cn cc mui lactoza khng nh hng ti nht. Hm lng cht bo
cng tng th th nht cng cao. Cng nh sa bt c nht cao do c hm
lng cht kh cao.
Sc cng b mt ca sa khng n nh. N ph thuc vo rt nhiu yu t
trc ht l thnh phn ha hc, nhit v thi gian bo qun. Sc cng b mt
i vi sa gy l 47,2 51,9 dyn/cm.
axid hot ng biu th tnh hot ng ca cc ion H+. Ga tr pH t 6,5 6,8.
Tnh cht to keo c ba pha tn ti ng thi :
Dung dch huyn ph : Thnh phn gm nc v cc cht ha tan nh
lactoza, mui khong v vitamin ha tan trong nc.

21

Dung dch huyn ph : Thnh phn ch yu l protein v cc cht lin kt

khc nh lipoprotein. Cc protein trong sa dng phn t ln c kch thc t 15
200 nm (albumin 1550 nm, globulin 2550 nm, casein 40200 nm). Do kch
thc phn t protein ln to thnh dung dch keo.
Dung dch nh tng: Ch yu l cht bo dng cc cu m. Kch thc v
s lng cc cu m khng n nh v ph thuc vo nhiu yu t m ch yu khu
phn thc n, ging, iu kin sng, thi k c thai. Nh tng cht bo ca sa
kh bn vng. un sa n nhit cao (thanh trng, tit trng), lm lnh n nhit
thp, tc ng ca bm, cnh khuy,...vn khng lm ph v mng bao cu m.
V ny ch c th b ph hy khi c tc dng c hc c bit hoc do nh hng cc
ha cht (acid, kim).
1.3.2.3. Protein u nnh 25 , 26
a. Ngun gc, c im, phn loi
Ngun gc
Hn 5.000 nm v trc, cc nh nng Trung Hoa khm ph v trng mt
loi cy m sau ht ca loi cy ny tr thng mt loi thc phm thit yu
cho cc nc chu v c th gii ngy nay loi ny c gi l u tng.
Thnh phn
Hm lng protein trong u nnh chim khong 35- 45%.
Trong protein u nnh c glubulin chim 85-95%, mt lng nh albumin,
prolamin, glutelin.
Bng 1.5. Hm lng acid amin khng thay th trong protein u nnh 26

Hm lng acid amin khng thay th trong protein u nnh

Cc axid amin khng thay th

T l

Cc axid amin khng thay th

T l

Tryptophan

1,1%

Threonine

4,8%

Leucine

8,4%

Lysine

6,0%

Isoleucine

5,8%

Methionine

1,4%

Valine

5,8%

Phenylalanine

3,8 %

22

b. Tnh cht ca protein u nnh

Tnh tan
Tnh hp thu v gi nc: y l c tnh ni bt ca protein u nnh,
c iu khin bi cc phn cc ho nc ca cc phn t protein. Protein u
nnh c ha tan cao cng c kh nng hp th n cao, do c tnh hp th nc
nn c th lm tng m thc phm, ci thin tnh cm quan 25.
Tnh to gel: Protein c kh nng to gel do c kh nng to gel l dng
protein to thnh mt mng li gi cc phn t nc li cho h thng thc phm
cha nhiu nc, nhng c s lin kt cht ch nh cu trc agar, t c cng
cao hn cc dng lng 25.
Tnh hp thu cht bo v nh ha. Protein u nnh khi tan trong nc
phn phn cc quay ra ngoi, phn khng phn cc xp vo bn trong phn t
protein hnh cu. Trong mi trng c hai pha du v nc, protein tan mt lin
pha. Phn thch ng nc quay ra nc, phn khng phn cc quay ra pha du.
Protein c ha tan cao th cng c tnh hp th cht bo v nh ha tt hn 25.
1.3.3. Cht n nh carrageenan
1.3.3.1. un gc, nh ngha ca carrageenan [3], 17 , [18]
Ngun gc
Carrageenan c bit n v s dng nh ph gia thc phm hn 600 nm
nay Chu u v vng Chu Thi Bnh Dng. T carrageenan c ngun gc
Ireland ni cc mn trng ming c lm t to Chodrus cripus hay Irish moss
bi nhng dn lng carraghen.
Mi cho n kh chin tranh th gii ln th nht bng n th vic thiu ht
ngun cung cp gelatin phc v qun i thc y tm kim cht khc thay
th. Cng vi th nhng nghin cu v cu trc v ha hc, phng php chit
ngy cng pht trin.
nh ngha
Carrageenan l nhng galactan cha nhm sulfat c cha D-galactozo v dn
xut ca n c lin kt u n nh cc mi lin k 1 4, 3 17.

23

Ngy nay pht hin hn 18 loi v cu trc khc nhau ca carrageenan.

Trong Iota-carrageenan, Lambda-carrageenan, Kappa-carrageenan c nghin
cu v ng dng nhiu nht 18.
1.3.3.2. nh cht ca carrageenan
ha tan
Carrageenan tan vi vn tc khc nhau ph thuc vo loi, nhit , bn cht
dung mi. Trong nc Lamdacarrageenan tan nhit thng v mang tnh a
nc nht do trong phn t c cha 3 nhm sulfat. Kappacarrageenan c cha mt
nhm sulfat v t a nc hn. Kappa-carrageenan tan hon ton nhit khong
800C. Iota-carrageenan c cha hai nhm sulfat v th ha tan nhit khong 30
400C 9.
nht
nht ca carrageenan ph thuc vo tng loi carrageenan, khi lng
phn t, nng v nhit 14.
Kh nng to gel
Cng nh cc loi polisaccarit khc (agar, alginate, pectin) carrageenan c
kh nng to gel, tuy nhin kh nng ny ph thuc vo tng loi carrageenan.
Lamdacarrageenan to gel rt yu. Trong khi Kappacarrageenan, Iota
carrageenan l nhng cht to gel tt vi s c mt ion Kali v Canxi tng ng.
Mt cch khc, kh nng to gel ph thuc u n trong cu trc
polisaccarit v c xc nh da vo t l 3,6anhydro galactozo v galactozo.
Cng nh agar, qu trnh to gel carrageenan mang tnh thun nghch v
nhit. Khong bin thin gia nhit tan chy v nhit to gel l 20300C. y
l thng s k thut quan trng v c th iu chnh bng cch thay i hm lng
mui trong h 10.
Kh nng tng tc vi cc cht khc
Carrageenan c kh nng tng tc vi mt s thnh phn khc gip lm
tng kh nng to gel v tng trng thi lu bin.
B sung ng thi mui canxi v kali s lm tng chc ca thch.

24

Carrageenan c tng tc vi saccarozo v cc polisaccarit do hnh thnh cc

lin kt hydro gia nhm OH ca polisaccarit v saccarozo v nh gim hot ca
nc 13.
Agar cng c tng tc vi saccarozo, tuy nhin do carrageenan cha nhiu
nhm sulfat hn v th s lng lin kt hydro v tng tc ca carrageenan th
hin r rt hn 12.
Kappacarrageenan c tng tc vi Konjac mannan v mt s loi gum nh
locust bean gum.
Kh nng tng tc vi protein. Carrageenan c kh nng hnh thnh gel vi
protein sa nh tng tc ca nhm sulfat vi polysaccarit v nhm tnh in ca
protein 16.
y l kh nng c bit ca carrageenan. Carrageenan c th tng tc vi
protein theo c ch sau:
Do carrageenan mang in tch m ca gc OSO32- nn kh nng lin kt vi
protein qua gc amin mang in tch dng khi pH nm di im ng in.
Chnh nh c im lng ln carrageenan c dng trong ngnh cng nghip
sa. Vai tr ca carrageenan l lm cho sn phm sa c s n nh nh cao khng
cn dng n tinh bt hoc lng trng trng. Cng nh c im ny ngi ta ch ra
thuc cha lot d dy v ng rut. Khi pH mi trng trn im ng in ca
protein, lin kt gia carrageenan vi protein nh th hin hnh 1.8 1.

Hnh 1.8. Kh nng tng tc carrageenan vi protein [1]

Nhng lin kt mi y cn cho thy kh nng lin kt gia carrageenan v
genipin. Kt qu lm tng nht bn nhit v c bit l kh nng n nh

25

trong khong pH t 112. Nh c chuyn vng ng dng carrageenan trong mt

s loi thc phm vi pH thp 11.
1.3.3.3. ng dng ca carrageenan [1], [7]
Carrageenan c ng dng rng ri trong lnh vc thc phm v phi thc
phm. Theo s liu thng k nm 2009 sn lng carrageenan trn th gii t
50.000 tn, agar t 9.000 tn, alginat t 26.500 tn. Hn 80% tng sn lng
carrageenan ng dng trong cng nghip thc phm (sa chim 41%, tht chim
31%, bnh ko chim 19%) 7.
Trong thc phm
Carrageenan ng vai tr l cht ph gia quan trng to ng, to tnh
mm do, ng nht cho sn phm v im nng chy thp. Carragenan c ng
dng lm mn n trong thc phm nh l: lm cc mn thch, cc mn ng hnh
nhn, nc ung. Trong sn xut bnh m, bnh bch quy, bnh cun,
carrageenan to cho sn phm c cu trc xp mm. Ngoi ra n cn dng to
bng cho b mt ca mt s sn phm bnh ko. Trong cng ngh sn xut sa,
chocolate; cn to cho dung dch sa, chocolate c ng nht v c c nht
nh.
Trong bo qun, ng hp cc sn phm tht nh tht g, tht vt, xc xch v
cc sn phm t tht khc. Carrageenan c ng dng m bng cho sn phm
ng lnh nhm lm gim hao ht trng lng do bay hi nc v gim bin i
cht lng thc phm do oxy ha bi khng kh.
Trong cng ngh sinh hc carrageenan ng dng trong sinh hc nh kh
nng to gel mm do, carrageenan c dng trong c nh t bo, enzyme
hoc l cht nn thay th agar trong nui cy m.
1.3.4. Cc ph gia khc
1.3.4.1. Bt nng [28]
Bt nng c ngun gc t c bt m. Trong bt nng thnh phn ch yu l
tinh bt v y l thnh phn quyt nh tnh cht v kh nng ng dng ca bt
nng.

26

Tinh bt c hai thnh phn chnh l cc polyme amylozo v amylopectin.

Nhng polyme c to nn t mch anhydroglucozo gn vi nhau bng cc
lin kt glucozit. Amylozo v amylopectin lin hp bng lin kt hydro thnh cc
lp hng tm dng ht. Amylozo c cu trc dng thng v trng lng phn t
thp hn khong 500.000, cn amylopectin c trng lng phn t cao hn n vi
triu v c cc mch bn ngn nhng phn nhnh rt nhiu.
Do bt nng ng dng nhiu trong thc phm v bt nng l tc nhn tt
lm c v to thnh bt nho dnh sau khi un nng. Khng nhng th bt nng
cha hm lng amylozo cao nn to c gel bn khi un nng trong nc v tng
snh, st cho cc sn phm bnh ko, dng st.
1.3.4.2. ng [3]
Trong sn xut mayonnaise s dng ng ct trng hay ng tinh luyn l
sn phm ng c cht lng cao. Yu cu ng phi tt, khng c v chua, hm
lng saccaroza trn 99%, m nh hn 0,2%, khng c tp cht, lng ng
kh nh hn 0,1% tinh th ri khng b vn cc.
ng c tc dng: Tng gi tr dinh dng cho sn phm, to cho sn phm
c v ngt du. Tng kh nng bo qun thc phm do ng c kh nng gi nc
cho sn phm v gi bn cho h nh tng.
1.3.4.3. ui [3]
Dng mui n tinh ch c thnh phn cc cht:
NaCl > 97%
m < 3%
Tp cht tan trong nc khng qu 11,2%.
Tc dng ca mui khi s dng trong sn phm: Tng kh nng gi bn
cho h nh tng v thi gian bo qun thc phm v l cht iu v cho sn phm.
1.3.4.4. m [3]
Dm l acid acetic c xem nh mt cht bo qun cng nh l mt ph
gia c s dng rt nhiu trong cc sn phm thc phm vi mc ch to v chua
cho sn phm mayonnaise, h tr c ch pht trin vi sinh vt.
T trng: 1,266g/ cm3.

27

ha tan: tan hon ton trong nc.

1.3.4.5.tt [3]

Hnh 1.9. M tt WASABI

M tt l mt loi gia v c s dng ph bin trong cc mn n hi sn,

m tt c to ra t loi thc vt c h hng vi ci du Brassica napus thuc chi
Brassica v chi Sinapis c ht nh c s dng lm gia v bng cch nghin
nh sau trn vi nc, dm hay cc cht lng khc tr thnh cc loi bt nho
lm m tt thng phm. Ht ca chng cng c p sn xut du m tt v l
non ca chng c th n nh mt loi rau xanh.
c tnh m tt :
Mi cay nng xng ln mi, c mu xanh.
Trng thi st v iu kin bo qun ni thong mt.
1.3.4.6. id sorbic (C6H8O2)

Hnh 1.10. Acid sorbic

Dng hp cht kt tinh c v chua nh v mi nh, kh tan trong nc lnh

nhng d tan trong nc nng.
Tc dng c ch nm men, nm mc. c ngha trong mi trng pH t
3,2 6 v nng 1g/1kg thc phm.
Dng bo qun nc rau qu, gi tt thi gian vi liu lng 0,050,06%.
Acid sorbic thuc trong nhm bo qun thc phm. s dng di dng bt.

28

Khi dng tun theo quyt inh s 3472/2001/Q-BYT.

1.4. Cng ngh sn xut mayonnaise
1.4.1. Mt s im cn lu khi phi ch [20]
sn xut sn phm mayonnaise cht lng cao cn lu khi phi trn cc
thnh phn. thu c nh tng t cc cht to nh, cht n nh, cht to st
cn b sung nc trng n, ha tan sau mi b sung du n.
Khc vi cht n nh v to st, cht to nh (trng hay sa) tan tt
trong nc tuy nhin cn lu rng khi nhit trn 650C, lng trng trng s b
bin tnh, ng t v s khng cn tnh n nh. V th trong cng ngh sn xut
mayonnaise cht to nh s b sung vi hn hp cht to st khi lm lnh.
Mt s hn ch s dng cht n nh v to st dng bt l kh nng tan
trong nc v rt d b vn cc, trnh hin tng ny cn thc hin nh sau. n
nh hay to st ban u nh khuy vi mt t du n. Sau hn hp ny d
dng tan trong nc trnh hin tng vn cc.
Sau khi ha tan cht to nh (sa, trng) trong nc, cht lm bn, n nh
hay to st qunh b sung du n vo. to thnh h nh tng vi ht phn
tn nh, cn du n t t mt t mt v nh khuy. Sau khi c c hn hp
nh tng, b sung ng, mui v khuy u v cui cng b sung m tt, acid
citric, acetic v cht to mi, mu, cht bo qun theo cng thc phi ch.
1.4.2. Cc phng php sn xut mayonnaise
1.4.2.1. Phng php sn xut truyn thng 28
Cch lm mayonnaise thng l cho lng trng, ht tiu, m tt vo mt t
cng cht mui n, dng dng c nh khuy theo mt chiu nht nh. Cho mt
phn du n vo t t, tip tc nh nh tay cho nhuyn u. Tip tc cho nt du
n v cho mt cht nc ct chanh hoc dm vo v nh n khi hn hp ni mu
trng kem, hi snh. Khi thy hn hp gn c, cho tip nc ct chanh hay dm
vo v nh mnh tay hn hn hp c snh li, khng b chy ra c.
1.4.2.2. Phng php sn xut cng nghip [21]
a. Phng php thanh trng

29

Cc thnh phn c bn s b sung nc un n 950C thanh trng sau

lm ngui di 650C, sau mi b sung cht to nh v du n.
u im: do qua thanh trng nn lng acid cho vo khng cn cao nn
sn phm c acid thp v lm cho sn phm tng thi gian bo qun.
Nhc im :
Nu sn phm mun dng tinh bt t nhin hay bin tnh to st sm
v sau khi ra nhit v ng ha, gel b ph v chuyn v dng lng khi bo qun.
trnh hin tng trn ch b sung t nc v cht to st bng tinh bt sau
khi gia nhit, ngui ri mi phi trn vo cc thnh phn khc.
b. Phng php khng thanh trng
Tt c thnh phn phi trn nhit phng, phng php ny ch yu
dng sn xut mayonnaise hm lng cht bo cao (70-80%).
i vi sn phm mayonnaise c hm lng cht bo trung bnh v thp khi
sn xut bng phng php khng thanh trng cn lu iu chnh acid sn
phm, t l ng mui b sung ti u hm lng cht kh v c th b sung
cht bo qun tng thi hn bo qun sn phm.
Nhc im: acid ca sn phm cao, c b sung cht bo qun v ch s
dng cht n nh (hydrocolloid) ha tan trong nc v tinh bt bin tnh.

30

Chng II: I TNG V PHNG PHP NGHIN CU

2.1. Nguyn vt liu
2.1.1. Nguyn liu chnh
2.1.1.1. u n ht ci
Tn ting anh: Canola/ rapeseed oil
Tn Vit Nam: Du ht ci
Do y l loi du c t l cht bo khng bo ha gia Omega-3 v Omega-6

ph hp nn c chn dng lm ti ny.

Bng 2.1.Thnh phn dinh dng ca du ht ci
Thnh phn

Hm lng trong 100g

Nng lng

900 Kcal

Cht m

Cht bo khng bo ha
Omega-3

8g

Omega-6

20 g

Omega -9

58 g

Cht bo bo ha

7.7 g

Vitamin E

28 mg

Cacbonhydrat

ng

Cholesterol

Natri

Du ht ci c mua siu th MaximarkNha Trang v du ht Ci

SIMPLY c sn xut bi chi nhnh cng ty TNHH du thc vt Ci Ln, ti Hip
Phc, TP. HCM. Du c chn m bo trong thi gian s dng v cc thng tin
bt buc trn bao b phi y .
2.1.1.2. Gel -carrageenan 20
Sn xut gel -carrageenan t rong sn Kappaphycus alvarezii c nui
trng Cam Ranh-Khnh Ha. Rong sau khi thu nhn, c phi kh n
m 30% v dng lm nguyn liu chnh thu nhn gel -carrageenan.

31

Gel -carrageenan c ly ti phng th nghim do chnh nhm t sn xut.

m bo yu cu v sinh v m bo cht lng.

Rong sn kh

Ngm nc thi gian:

1 gi, nhit : 300C
Cp ng, bo qun
Nu thi gian: 2 gi,
nhit : 80 850C

Lc ly tm
Vn tc quay: 4000
vng/pht

Bao gi

R ng tan gi

Kt ta KCl

Lm lnh 2 gi

Cp ng
Thi gian 24gi,
Nhit - 200C

Hnh 2.1: Quy trnh sn xut gel -carrageenan 20

Thuyt minh quy trnh:
Nguyn liu: S dng rong sn kh vi lng m khong 30% t rong ti
nui trng ti Cam Ranh-Khnh Ha, mu ny c thu hoch vo 01/03/2012. Sau
khi em mu v phng th nghim, rong c s ch, loi b tp cht. Tip theo,
em i xc nh khi lng v tin hnh ngm nc.
Ngm nc: Vi mc ch a v trng thi ban u ca rong nhm loi b
bt mui khong v cc tp cht c trong rong v loi b cc cht mi tanh. To
trng n cho qu trnh nu tip theo. Rong c ngm vi nc vi t l 1:20, thi
gian ngm l 1 gi.

32

Ch : Khng ngm rong nhit trn 300C v cc on carrageenan vi

khi lng phn t thp ha tan trong nc lm gim hiu sut thu hi carrageenan.
Nu: Tin hnh nu chit carrageenan, t l nc gp 60 ln so vi lng
rong kh. Nu nhit n nh 80 n 850C, thi gian nu 2 gi, khuy o nh
nhng, thng xuyn thc y qu trnh ha tan carrageenan trong dch chit,
ng thi trnh hin tng b ng chy y ni.
Khng nn nu nhit qu cao s lm ct mch carrageenan, nu ta
khuy mnh th dch s b ni bt. Nu nu nhit thp th cu trc t bo rong
khng b ph v trit nh hng n hiu sut v cht lng carrageenan.
Lc: Sau khi nu chit, tin hnh lc trn my ly tm vi thi gian lc 30
pht, vn tc quay l 4000 vng/pht. Sau ly tm thu c dch chit vi
carrageenan th.
Kt ta bng dung dch KCl: Dch lc thu c em i xc nh khi
lng v tin hnh pha dung dch KCl. Tin hnh pha KCl 30% nh sau:
Xc nh khi lng carrageenan th
m carrageenan th = m dch lc * Y
Trong
m carrageenan th : khi lng carrageenan th thu c, g
mdch lc: khi lng dch lc thu c, g
Y: hm lng cht kh trong dch chit, %
T khi lng carrageenan, suy ra khi lng KCl cn b sung:
C 1gam carrageenan th

1 gam KCl

KCl trc khi b sung vo dch lc th c c pha vi nc theo t l 1/3

ri nng nhit c dch lc v dung dch pha KCl ln 700C. Sau , tin hnh dch
KCl vo dch lc t t v va va khuy.
Ri yn v lm ngui nhit lnh trong vng 2 gi.
Cp ng, tan gi: Trc khi cp ng, em dch i lm lnh 2 gi nh
hnh khi thch. Sau , dng dao ct si v thi nh (b rng 11,5 cm) ri cho
vo cc ti polyetylen. Mc ch ca cng on ny l to cho qu trnh lm ng
tch nc c d dng.

33

Sau khi cho vo ti polyetylen th t thch vo trong t ng ti phng th

nghim trong 24 gi. T cp ng c s dng -200C. Sau ti polyetylen
em i r ng tan gi loi nc. Tan gi nhit phng loi bt nc v
khong tha trong gel -carrageenan.
Gel -carrageenan.
Sau khi r ngtan r xong th thu c gel -carrageenan.
Bao gi v bo qun
Gel -carrageenan thu c cho vo ti PE, ri mang i bo qun -200C.
Bng 2.2. Cht lng gel -carrageenan
Tn tiu chun

Yu cu

Nhit ng c, 0C

36

Nhit tan chy, 0C

53

Sc ng, g/cm2

550

Hm lng khong, %

0,83

Hm lng cht kh, %

2.1.1.3. Sa bt
Sa bt c dng ti ny l sa bt c hm lng cht bo thp trong
c sa bt tch bo (35%), sa bt ton phn (18%), ng saccaroza, m,
hng tng hp, hn h cc khong cht (D, E, C, B1, B2, B6, B12, Niacin, acid
Folic, acid Pantothenic),...
Bng 2.3. Thnh phn dinh dng ca sa bt
Trng lng
Nng lng
Cht bo
Cacbonhydrat
Cht m (protein)
Cht x
Taurine
m

n v
Kcal
Kj
g
g
g
g
mg
%

Trong 100g bt sa
364,7 445,1
1.526 1.862
7,5 9,1
55,8 68,2
18,5 22,6
4,0 4,9
99 121
2,16

34

Sa c mua ti siu th MaximarkNha Trang v c sn xut ti

Hancofood thuc p 5, tnh l, x Bnh M, huyn C Chi, TP.HCM.
2.1.2. Nguyn liu ph
2.1.2.1. Bt nng
Bt nng s dng trong ti t yu cu tinh khit khng dng thm ph
gia, cht bo qun khc v c tinh ch t c khoai m. Bt nng khng b ht m,
bin mu v cn nm trong hn s dng.
Bt nng c mua ti ca hng gn trng. Sn phm do cng ty c phn
thc phm Bch Chi sn xut ti 45 X1 Nguyn Sinh Sc, th x Sa cng
Thp.
2.1.2.2. ng [3]
ng s dng trong ti phi t yu cu: Khng c v chua, hm lng
saccaroza trn 99%, m nh hn 2%, khng c tp cht, lng ng kh nh
hn 0,1%, tinh th ri khng b vn cc.
ng c sn xut ti cng ty CP ng Bin Ha.
2.1.2.3. ui [3]
Dng mui n tinh ch c thnh phn cc cht:
NaCl > 97%, m < 3%.
Tp cht khng ha tan trong nc khng qu 0,1%.
Tp cht trong nc khng qu 1 - 1,2%.
Trong ti s dng mui ca cng ty c phn Khnh Ha.
2.1.2.4. m [3]
Dng dm tinh luyn c thnh phn l nc v acid acetic 3,5%
Do doanh nghip t nhn Vit Dng sn xut.
2.1.2.5. tt [3]
L cht b sung vo nhm cho sn phm c mi cay nng. M tt dng c
mu xanh v dng st.
M tt c mua siu th MaximarkNha Trang vi hiu Sung Ghing ca
i Loan sn xut.

35

2.1.2.6. id Sorbic
S dng dng bt. c mua ti phng th nghim Cng Ngh Thc Phm.
2.1.2.7. b
Trong qu trnh nghin cu, s dng l thy tinh, khi lng tnh 220g. Vt
liu thy tinh tr vi tc nhn acid ca thc phm, c trong sut cao, khng b
chy xc hay h.
2.2. Phng php nghin cu
2.2.1. B tr th nghim
2.2.1.1. kin quy trnh sn xut st mayonnaise t cht bo
Qua nghin cu ti liu tham kho d kin quy trnh sn xut st mayonnaise
nh sau.
Sa bt
gy
Nc m
( 40-500C)

Du ht
ci

gel -carrageenan
( 500C- 600C)

Ha tan

Phi trn 2

Phi trn 1

nh
khuy 1

Bt nng, du ht ci,
nc

nh
khuy 2

ng ,
mui, m tt
dm,
Acid sorbic
Bo
qun

ng chai

Du
ht ci

Phi trn 3

nh khuy 3

Hnh 2.2. S th nghim quy trnh sn xut mayonnaise t cht bo t du ci

36

Cch tin hnh

Nguyn liu sa
Sa bt dng loi sa hm lng t cht bo.
Pha nc sa
Pha nc m (40-500C) vi sa bt nhm mc ch trng n sa bt. Nu
nhit cao qu s lm sa vn cc cn nu nhit thp th lm gim tc ha
tan, trng n.
Nc c dng l ngun nc sch m bo iu kin vi sinh v ha l.
Phi trn 1
Nhm to h nh tng ng nht gia du v sa. Du ht ci c chia
nhng phn nh nh khuy v to s ng nht trnh phn lp.
Do ti l sn xut mayonnaise t bo nn tng lng du c nh l 20%.
Khi phi trn du vo sa th t t du vo v kt hp khuy bng tay
trong vng 1 pht.
Gel -carrageenan
-carrageenan dng dng gel. Do gel bo qun ng nn trc khi s
dng cn r ng sau nng nhit ln 50-600C a gel v trng thi lng to
iu kin thun li cho lin kt du-gel, gelsa to hn hp ng nht.
Phi trn 2
Gel -carrageenan c phi ch vi du nhm to h nh tng geldu.
du vo t t, va va khuy trong vng 1 pht.
nh khuy 1
Mc ch to h nh tng bn vng v ng u sa-du-gel-nc. Tuy
nhin bn v nht ca h nh tng ph thuc vo t l sa gy v gel
- carrageenan. V vy cn nghin cu t l ny t yu cu theo tiu
chun mayonnaise.
Yu cu trc khi phi ch gel -carrageenan vn cn nhit khong
50- 600C to qu trnh lin kt c tt.

37

nh khuy bng my xay sinh t Sunhouse SH 515 vi cng sut 300W

trong 5 pht.
nh khuy 2
Mc ch lm tng snh, st cho sn phm. m bo nht theo yu
cu sn phm cn nghin cu xc nh t l bt nng phi trn.
Bt nng b sung dng b h ha bng nhit, ri em i nh khuy, ri
cho du vo nhm trnh hin tng vn cc khi gia nhit.
nh khuy bng my xay sinh t Sunhouse SH 515 trong 5 pht.
Phi trn 3
Vi mc ch nhm tng hon thin v gi tr cm quan cho sn phm.
ng thi hm lng cht kh trong sn phm cng tng. Mui c phi trn, ri
n dm v acid sorbic. Tip l ng v m tt c b sung vo.
Cc t l ph gia c b sung cn nghin cu nh gi cm quan ph hp
vi th hiu ngi tiu dng.
nh khuy 3
Nhm tng kh nng ng u cho sn phm v lm tan hon ton ng,
mui, m tt, acid vo trong sn phm.
Khuy trn bng my xay sinh t trong 2 pht.
ng chai
Sn phm sau khi phi ch c cho vo chai thy tinh to thun li cho
vic s dng.
Bo qun
Bo qun sn phm tt nht iu kin nhit thp c ch s pht trin
ca vi sinh vt v hin tng phn lp ca sn phm.
2.2.1.2. Nghin cu nh hng ca acid ti h nh tng qua xc nh
lng gel -carrageenan, sa, bt nng ph hp
a. Xc nh t l gel -carrgeenan v t l sa bt gy
nh gi kh nng n nh ca h nh tng sadu ht ci-gel carrgeenan cn tin hnh th nghim thm d xc nh bn v nht ca h nh
tng. Th nghim c b tr nh s hnh 2.2.

38

Sa gy (5%)
Nc (5%)
Du ht ci
(10%)

Sa gy (10%)
Nc ( 10%)
Du ht ci
(10%)

Phi trn 1

Phi trn 1
Hn hp 1 hoc 1 phi
trn vi hn hp 2 gm
(10%) d v gel

carrgeenan vi t l (%)

10

40

25

50

Hn hp 3

Nc

nh khuy 1

Xc nh bn nht
ca h nh tng

Chn t l gel
-carrageenan, sa thch
hp

Hnh 2.3. S b tr th nghim xc nh bn v nht h nh tng

Cch tin hnh:
thu c hn hp du sa gel carrageenan 200 g cn:
Pha sa bt gy 10g (5%) vi 10g (5%) nc m (40 500C). Sau 3 pht
t t 20 g (10%) du ht ci v khuy 1 pht. Thu c 40 g hn hp 1.

39

Sau cn 20g gel carrageenan vi hm lng cht kh l 2% (tng

ng 0,2% carrageenan sy kh) ri t t 20 g (10%) du ht ci v khuy
trong 1 pht. Thu c 40 g hn hp 2.
Trn hn hp 1 v 2 vi nhau, thu c hn hp 3 l h nh tng dusa
gel carrageenan. Lng nc cn li l 120 g cho vo hn hp 3 ri dng
my xay sinh t nh khuy trong vng 5 pht to h nh tng ng nht.
Cc th nghim khc tin hnh tng t vi t l theo s b tr th nghim
hnh 2.2.
Tng s mu thu c l 8 mu.
Khi cc mu tin hnh xong th em i o nht v bn ca h nh
tng 280C xc nh c t l gel carrageenan, sa gy thch hp.
b. Nghin cu nh hng ca dm n bn v nht h nh tng
Do khi cho dm vo lm thay i ln bn v nht h nh tng nn
cn xc nh t l dm ph hp c nht v bn h nh tng t yu cu
i vi mayonnaise.

40

Sa (10%)
Nc ( 10%)
Du ht ci
(10%)

Sa (5%)
Nc ( 5%)
Du ht ci
(10%)

Phi trn 1

Phi trn 1

Hn hp 1 hoc 1 phi
trn vi hn hp 2 gm d
(10%) v gel
carrgeenan vi t l (%)

10

25

40

50

Hn hp 3
Dm (14,86%)
Nc

Khuy trn 1

Xc nh
bn nht
ca h nh

So snh
bn, nht
trc v sau
b sung dm

Hnh 2.4. S b tr th nghim nghin cu nh hng ca dm n bn,

nht ca h nh tng

41

Cch tin hnh

Tng t nh s hnh 2.2 thu c hn hp 3 c dng nh tng du
sa gel carrageenan. Sau , tin hnh t t 29,72 g (14,86%) dm vo
hn hp 3 ri 90,28g lng nc cn li va va khuy bng tay, sau cho
vo my xay sinh t ng nht mu trong vng 2 pht.
Lng dm b sung chim 14,86% m bo pH nh tng
44,7. Lng nc cn li tnh theo cng thc:
m nc = 200 ( m hn hp 1 + m hn hp 2 + m dm) = 200 (40+ 40 + 29,72)
= 90,28 g.
Cc th nghim khc tin hnh tng t vi t l theo s b tr th nghim
hnh 2.3.
Tng s mu thu c l 8 mu.
Khi cc mu tin hnh xong th em i o nht v bn ca h nh
tng 280C so snh bn, nht trc v sau b sung dm.
c. Xc nh lng bt nng ph hp nng cao cht lng h nh tng
Do bt nng c tnh nng to st cho sn phm nn b sung bt nng vo
tng nht, bn lm h nh tng.

42

nh
khuy 1

Hn
hp 1

Hn
hp 2

Hn hp 3
Phi trn vi hn hp gm (2%) du ht
ci, nc v bt nng vi tng t l %

Hn hp 4
Dm
(14,86%)

nh khuy 2

Xc nh nht,
bn h nh tng

Chn t l bt
nng thch hp

Hnh 2.5. S b tr th nghim xc nh nh hng ca dm n h

nh tng sau khi cho bt nng
Cch tin hnh
Pha 10g (5%) sa bt gy vi 10g (5%) nc m (40 500C). Sau 3 pht rt
t t 18g du ht ci (9%) v khuy 1 pht. Thu c hn hp 1.
Sau cn 100g gel carrageenan vi hm lng cht kh l 2%
(tng ng 1% carrageenan sy kh) ri t t 18g du ht ci (9%) v
khuy u trong 1 pht. Thu c hn hp 2.
Trn hn hp 1 v 2 vi nhau, sau cho vo my xay sinh t ng nht
trong vng 5 pht, thu c hn hp 3 l h nh tng du sa gel carrageenan. Tip , hn hp 3 phi trn vi hn hp gm du n, bt nng v

nc.
Hn hp du n, nc v bt nng cn c chun b trc.

43

Lng bt nng cho vo tnh theo khi lng mu cn cho th nghim, vi

200g th lng bt nng cn l 10 g tng ng 5%. Ly 10,28g lng nc cn li
cho vo bt nng ri ngm trong 30 pht trng n.
Lng nc cn li cn b sung vo bt nng tnh theo cng thc :
mH20 = V- ( m gel -carrageena + m sa + m du + m dm + mnc )
= 200 (100+ 10+ 40 + 29,72 +10) = 10,28g
Sau , cho thm mt lng du 4 g (2%) (y l lng du cn li trong tng
20% du) vo bt nng trnh hin tng vn cc. Tip , khuy u ri em i gia
nhit.
Yu cu lc gia nhit: La un phi nh, phi h ha ht tinh bt trnh hin
tng cha chn ht.
Khi h ha ht ri ngui sau phi trn hn hp 3 thu c hn hp 4.

Sau , b sung 29,72g (14,86%) dm vo hn hp 4, va va khuy

trong vng 1 pht. Tip theo, ng nht hn hp bng my xay sinh t trong vng 5
pht.
Cc th nghim vi t l bt nng khc c tin hnh tng t theo s
b tr th nghim hnh 2.4.
Tng s mu thu c l 4 mu.
Cc mu thu c em i o nht v bn ca h nh tng 280C t
chn c t l bt nng thch hp.
2.2.1.3. Xc nh t l ng, m tt
Mc ch b sung ng, m tt nhm hon thin sn phm, tng hm lng
cht kh v gi tr cm quan cng nh tng hi ha cho sn phm mayonnaise.
Lng mui v acid sorbic b sung vo vi hm lng c nh. Cn c vo
kt qu ti Nghin cu quy trnh v sn xut th nghim st mayonnaise dinh
dng trong nm 2011 do Nguyn Hu Phc thc hin nghin cu v xc
nh c lng mui b sung 1% cho kt qu cm quan cao nht. Nn lng
mui b sung c c nh l 1%.

44

Theo tiu chun Vit Nam v cht bo qun th gii hn ti a acid sorbic c
trong 1 kg sn phm t sa l 1000mg/kg nn lng acid sorbic b sung c nh
vo st mayonnaise t cht bo l 700mg/kg.

Hn hp 1

Khuy trn 1

Hn hp 2

Hn hp 3
Bt nng,
nc, du
ht ci

Phi
trn 3

Khuy trn 2
Hn hp 4

B sung 14,86% dm, 1%

mui, 0,07% acid sorbic v
lng ng, m tt theo t l

ng 1%
M tt
0,2%

ng 1%
M tt
0,5%

ng 1%
M tt
0,8%

ng 1,5%
M tt 0,2%

ng 1,5%
M tt 0,5%

ng 1,5%
M tt 0,8%

Phi trn 4

nh khuy 3

nh gi
cm quan

Chn t l
phi trn
thch hp

Hnh 2.6. S b tr th nghim xc nh t l ng, m tt

Tin hnh
Pha 10g (5%) sa bt gy vi 10g (5%) nc m (40 500C). Sau 3 pht rt
t t 18g (9%) du ht ci v khuy 1 pht. Thu c hn hp 1.

45

Sau cn 100g gel carrageenan vi hm lng cht kh l 2%

(tng ng 1 % carrageenan sy kh) ri t t 18g (9%) du ht ci v
khuy trong 1 pht. Thu c hn hp 2.
Trn hn hp 1 v 2 vi nhau ri cho vo my xay sinh t ng nht
trong vng 5 pht th thu c hn hp 3 c h nh tng du sa gel
carrageenan.
Tip , hn hp 3 phi trn vi hn hp gm 14g (7%) bt nng, 4g
(2%) du v 10,28 g nc c gia nhit v lm ngui n nhit 28 20C.
Sau , c ng nht bng my xay sinh t trong 5 pht thu c hn hp 4. Cc
lng ng, mui, m tt, acid sorbic phi trn tnh theo % ca hn hp 4.
th nghim 1 tnh c :
m hn hp 4 = m sa + m gel carrageenan + m du + m dm+ m bt nng + m nc
= 10 + 100 + 40 + 29,72 + 14 + 20,28 = 214 g.
Lng b sung ln lt : 2,14 g (1%) mui, 2,14 g (1%) ng, 29,72 g
(14,86%) dm, 0,15 g (0,07%) acid sorbic, 0,43 g (0,2%) m tt. Sau mi ln b
sung tng thnh phn th u c khuy bng tay trong vng 1 pht. Sau cng
dng my xay sinh t, ng nht trong 2 pht.
Cc th nghim khc c tin hnh tng t vi t l ng v m tt thay
i theo s b tr th nghim hnh 2.6.
Tng s mu thu c l 6 mu.
Sau tin hnh nh gi cm quan chn t l ng, m tt thch hp.
2.2.2. Phng php phn tch
Xc nh nht ca mayonnaise v h nh tng bng my o nht
BROOKFIELD dng Viscometer DV- I Prime. Cch tin hnh o c trnh by
chi tit ph lc 1.
Xc nh bn ca nh tng bng thit b ly tm HERMLE Z 323. Cch
tin hnh o c trnh by chi tit ph lc 2.
Cht lng sn phm c nh gi cm quan theo TCVN 3215 -79. Cch
tin hnh c trnh by chi tit ph lc 3.

46

Phng php kim tra vi sinh

Xc nh tng s vi sinh hiu kh theo TCVN 5287:1994
Xc nh Coliform theo TCVN 5287:1994
Xc nh E. Coli theo TCVN 5287:1994
Xc nh Salmonella theo TCVN 5287: 1994
Xc nh nm men, nm mc theo TCVN 5166 : 1990
2.2.3. Phng php x l s liu
X l s liu bng phng php thng k v v th bng phn mm
Microsoft Excel 2003.

47

CHNG III: KT QU NGHIN CU V THO LUN

3.1. Kt qu xc nh nht, bn ca h nh tng trc khi b sung dm
xc nh t l gel carrageenan v sa gy thch hp tin hnh phi
trn v nh khuy hn hp du - sa gel carrageenan. Kt qu bn,
nht h nh tng ca hn hp ny c th hin hnh 3.1 v hnh 3.2.
Thnh phn cc mu trc khi b sung dm c th hin bng 3.1.

120

bn (%)

100
80
60
40
20
0
1

S th nghim

Hnh 3.1. th biu din bn h nh tng trc khi b sung dm

6000

nht (cP)

5000
4000
3000
2000
1000
0
1

S th nghim

Hnh 3.2. th biu din nht h nh tng trc khi b sung dm

48

Bng 3.1. Thnh phn cc mu th nghim trc khi b sung dm

Th nghim Sa (%)
1
2

5
5

3
4
5
6

5
5
10
10

7
8

Thnh phn
Gel
Du ht ci
(%)
carrageenan (%)
10
20
25
20
40
50
10
25

20
20
20
20

Nc
(%)
65
50
35
25
60
45

10
40
20
30
10
50
20
20
Theo kt qu nghin cu v da vo th hnh 3.1 v hnh 3.2 cho thy,

bn v nht ca h nh tng tng khi tng hm lng sa v gel

carrageenan.
C th, t th nghim 1 n th nghim 4 vi cng mt lng sa l 5% ch
thay i lng gel carrageenan t 10 n 50% th nht tng t 239 cP
n 3005,35 cP, cn bn tng dn t 57,4 n 95%.
Tng t nh vy, th nghim 5 n th nghim 8 vi cng lng sa 10%,
lng gel carrageenan thay i t 10 n 50%, nht tng t 385,67
n 4940,6 cP, bn tng t 70,28 n 100%.
Mt khc, so snh bn v nht ca h nh tng vi cng t l gel
carrageenan ch khc nhau t l sa gy b sung 5% v 10% cho thy nht
v bn ca nh tng vi 10% sa gy ln hn.
iu ny c th gii thch l do carrageenan cha gc sunfat c kh
nng lin kt vi cc nhm amin ca protein trong sa. Mng lin kt cng bn
vng khi nng carrageenan hay t l sa cng tng. Do bn vng tng
dn theo t l carrageenan hoc sa gy b sung.
nht cng tng dn khi tng t l gel carrageenan hoc sa gy l
do
nht t l thun vi nng polysaccarid v t l sa gy b sung.

49

Da trn kt qu nghin cu v ch tiu sn phm mayonnaise chn t l sa

gy b sung 5% v t l gel carrageenan l 50% (tng ng 1% carrageenan
sy kh). Vi t l sa bt gy 10% cho kt qu nht cao hn tuy nhin sn
phm c mi v ca sa qu r rt v vy s gim tnh hi ha ca mayonnaise.
3.2. Kt qu xc nh bn, nht h nh tng trc v sau khi b sung dm

3.2.1. So snh bn h nh tng trc v sau khi b sung dm

so snh bn ca h nh tng trc v sau khi cho dm th tin hnh
b sung dm vo hn hp h nh tng du sa gel carrageenan. Kt qu xc
nh bn h nh tng thu c th hin hnh 3.3.

120

bn (%)

100
80
60
40
20
0
1

Trc khi cho acid

S th nghim

Sau khi cho acid

Hnh 3.3. th biu din bn h nh tng trc v sau khi b sung

dm
Kt qu xc nh bn cho thy, sau khi b sung 14,86% dm vo 8 mu
th nghim th bn tt c cc mu th nghim gim so vi trc khi b sung
acid acetic.
Do iu kin pH 6,56,7 mixen casein tn ti dng bn vng v
mang in tch m. V tt c cc mixen u c in tch m nn chng y nhau
v iu khin cho cc mixen casein tn ti di dng keo.
Khi gim pH, cc ion H+ ca acid s lin kt vi mixen casein mang in
tch m v lm gim in tch ca mixen casein.
Khi tip tc gim pH n 4,54,7 (pH c trng ca mayonnaise) th
casein
ng t vn cc do pH tin n im ng in pI casein. Ngoi ra, cn c s bin

50

tnh, ng t ca protein huyt thanh nh lactoalbumin, serum albumin,... Khi

lp v hydrat b ph v, mt phn nc tch ra v th bn h nh tng gim 4.

3.2.2. Kt qu xc nh nht h nh tng trc v sau khi b sung dm

so snh nht ca h nh tng trc v sau khi cho dm th tin hnh
b sung dm vo hn hp h nh tng du sa gel carrageenan. Kt qu xc
nh nht h nh tng c th hin hnh 3.4.
6000

nht (cP)

5000
4000
3000
2000
1000
0
1

Trc khi cho acid

S th nghim

Sau khi cho acid

Hnh 3.4. th biu din nht h nh tng trc v sau khi cho dm

T th hnh 3.4 cho thy nht tt c cc mu th nghim sau khi b

sung dm u gim.
C th gii thch l do mt phn gel carrageenan b depolyme ha, b thy
phn di tc dng ca H+. Kt qu to nhng on mch carrageenan ngn hn,
cng knh chui polymer gim v vy nht h nh tng gim.
Kt lun
T cc kt qu nghin cu trn cho thy dm c nh hng r rt n bn
v nht ca h nh tng, cc gi tr u gim i so vi trc khi b sung dm.
t yu cu ch tiu bn, nht mayonnaise theo tiu chun th cn nghin
cu b sung thm bt nng vi t l thch hp.

51

3.3. Kt qu xc nh t l bt nng cn b sung qua xc nh bn, nht

nh gi hiu qu s dng bt nng cn tin hnh xc nh nht,
bn ca hn hp.
Kt qu xc nh bn v nht ca hn hp sau khi b sung bt nng
c th hin hnh 3.5 v 3.6.

Hnh 3.5. th biu din kt qu bn sau khi b sung bt nng

Theo kt qu nghin cu hnh 3.5 cho thy vi t l bt nng b sung t 5
8% th bn u t 100% v tng 11% so vi trc khi b sung bt nng.
iu ny c th gii thch l do trong bt nng c cha hai polymer, trong
amilozo l polyme mch thng gm cc n v D-glucozo lin kt -1,4-glucozit
v amilopectin l polyme mch nhnh, ngoi chui glucose cn c nhng chui
nhnh lin kt vi chui chnh bng lin kt -1,6-glucozit. Chnh v l do cc
nhm
OH ca amilozo v amilopectin c tng tc hip lc vi carrageenan qua lin
kt hidro v vy bn cng tng.
Kt qu xc nh nht h nh tng sau khi b sung bt nng th hin
hnh 3.6.

52

Hnh 3.6. th biu din kt qu nht sau khi b sung bt nng

Theo kt qu nghin cu cho thy nht tng dn khi tng lng bt nng
t 5 8%. th nghim 1 nht thp nht l 2939 cP tng ng vi 0% bt nng,
cn th nghim 5 c nht cao nht l 7404,67 cP vi 8 % bt nng.
Do bt nng c tnh h ha cao to snh, st cho sn phm v c tnh ht
nc tt nn khi cho vo h nh tng lm tng nht cho sn phm.
So snh vi ch tiu mayonnaise th nht ti thiu cn t 5000 cP v vy
chn th nghim 3 vi 7% bt nng do c nht ph hp l 6279 cP sn xut
mayonnaise t cht bo.

3.4. Kt qu xc nh t l ng, m tt phi trn

hon thin sn phm v tng hm lng cht kh thc phm tin hnh
phi trn thm ng, mui, m tt, acid sorbic. Kt qu nh gi ch tiu cm quan
c th hin hnh 3.7.

Hnh 3.7. th biu din im cm quan sau khi phi trn ph gia

53

Thnh phn cc mu 16 gm sa, du ht ci, gel -carrageenan, nc,

bt nng, mui, acid acetic, acid sorbic c xc nh. Cn m tt v ng thay
i theo cc t l th hin bng 3.4.
Bng 3.2. Thnh phn m tt, ng trong tng th nghim
S th nghim

Thnh
phn
1

ng (%)

1,5

1,5

1,5

M tt (%)

0,2

0,5

0,8

0,2

0,5

0,8

T kt qu nghin cu th hin hnh 3.7 cho thy im cm quan khng ng

u. mu th nghim 3 vi 1% ng, 0,8% m tt th c im cm quan chung
thp nht, cn th nghim 4 vi 1,5% ng, 0,2% m tt th im cm quan chung
t kt qu cao nht cho thy t l m tt b sung nh hng ln n im cm
quan mi v v. Do m tt c mi, v cay nng v hng c trng nn nh hng r
rt n im cm quan sn phm.
Cn im cm quan v trng thi, mu sc khng c s chnh lch ln
nhng t l b sung khc nhau.
Da vo kt qu nghin cu trn chn t l 1,5% ng, 0,2% m tt l ph
hp sn xut th nghim sn phm mayonnaise

54

3.5. Quy trnh sn xut th nghim sn phm mayonnaise t cht bo

Nc, 5%
(40-500C)

Du ht
ci, 9%

Sa bt gy,
5%

gel -carrageenan,
50%,
0
(50 C- 600C)

Ha tan

Phi trn 2

Phi trn 1

Bt nng, 7%
nc, 5,14%
du ht ci, 2%

nh khuy 1
(5 pht)

nh khuy 2
(5 pht)

Phi trn 3

ng, 1,5%
Mui, 1%
M tt, 0,2%
Dm 14,86%
A. sorbic, 0,07%
Bo
qun

ng chai

Du
ht ci,
9%

Phi trn 4

nh khuy 3 (2 pht)

Hnh 3.8. S quy trnh sn xut th nghim sn phm st mayonnaise

t cht bo t du ht ci v gel carrageenan
Thuyt minh quy trnh
Qua qu trnh nghin cu xc nh c cng thc phi ch sn phm
mayonnaise t cht bo theo t l thnh phn nh sau:

55

Bng 3.3. Cng thc phi ch mayonnaise t cht bo

Thnh phn

T l (%) khi lng sn phm

Gel carrageenan

50,0

Sa bt gy

5,0

Du ht ci

20,0

Dm

14,86

Nc

10,14

Bt nng

7,0

ng

1,5

Mui

1,0

M tt

0,2

Acid sorbic

0,07

Nguyn liu

carrageenan dng dng gel, gel -carrageenan bo qun t ng

nn trc khi s dng cn r ng trc.
Sa c dng l sa gy. Sa m bo iu kin cht lng v c mua
siu th Maximark-Nha Trang.
Du n dng du ht ci do t l Omega-3 v Omega-6 ph hp (thp hn t
l 1/4). Du c mua ti siu th Maximark-Nha Trang.
Nc c dng l nc tinh khit tit trng. Ly t h thng nc ung
trng i Hc Nha Trang.
Ha tan
Pha 5% nc m (40-500C) vi 5% sa bt gy nhm mc ch trng n
sa bt.
Nc c dng l ngun nc sch m bo iu kin vi sinh v ha l.
Mc ch lm trng n sa v trnh hin tng vn cc ln khi trn vi du.

Phi trn 1
t t 9% du ht ci vo sa ha tan, trong khi va va khuy bng
tay trong 1 pht th thu c h nh tng. Thu c hn hp 1.
Phi trn 2

56

t t 9% du ht ci vo 50% gel -carrageenan nng nhit ln 40

50 0C, khi va va khuy trong vng 1 pht nn c h nh tng du
trong nc do trong gel -carrageenan c cha hm lng nc rt nhiu. Thu
c hn hp 2.
nh khuy 1
19% hn hp du - sa t t vo 69% hn hp gel carrageenan - du
ri khuy bng my xay khong 5 pht th c h nh tng du trong nc v
bn h nh tng c tng ln do c lin kt gia gc sulfat vi gc NH3 ca
protein trong sa. Thu c hn hp 3.
nh khuy 2
Hn hp gm 7% bt nng cng vi 2% du v 5,14% nc c gia nhit
v ngui n 28 20C. Sau cng vi hn hp 3 nh khuy bng my xay
sinh t vi thi gian l 5 pht.
Mc ch chnh l cho bt nng vo lm tng snh st cho h nh tng
v tng nng cht kh cho sn phm.
Phi trn 4
Vi mc ch tng hon thin cho sn phm v nng cao gi tr cm quan
cho sn phm.
Tin hnh phi trn ln lt 1% mui; 14,86% dm; 0,07% acid sorbic;
1,5% ng; 0,2% m tt v sau mi ln phi trn u c nh khuy bng tay
trong 1 pht.
nh khuy 3
Sau khi phi trn xong th a vo my xay sinh t trong vng 2 pht nhm
tng ng u cho sn phm.
Bao gi
Sau khi khuy trn 3 th a i ng l bng chai thy tinh. L thy tinh
m bo yu cu v sinh v cht lng.
Bo qun: Mc ch gi sn phm khi phn lp, hn ch s pht trin
ca vi sinh vt gip cho thi gian lu gi sn phm lu hn to iu kin cho phn
phi v lu tr sn phm.

57

Phng php bo qun: Bo qun sn phm tt nht iu kin nhit

thp di 150C.
3.6. Kt qu nh gi cht lng sn phm
Bng 3.4. Kt qu nh gi cht lng cm quan sn phm mayonnaise t cht bo.
Mu Ch
tiu im ca cc kim nghim Tng s im
trung
cht lng vin
im
bnh
A B
C
D
E

H s im c
quan trng lng
trng

Trng thi

23

4,6

1,3

5,98

Mi

22

4,4

4,4

24

4,8

0,9

4,42

Mu sc

22

4,4

0,8

3,52

Tng

18,32

Nhn xt
Da vo bng cp cht lng theo tiu chun TCVN 3215-79 th sn phm
c tng im cm quan 18,32 t loi kh.
Bng 3.5: Ch tiu cm quan cht lng sn phm st mayonnaise t cht bo
Tn ch tiu

c im sn phm

Trng thi

Mn, snh cao, khng c vn cc

Mu sc

Mu trng

Mi

c trng, hi ha

c trng, hi ha

Bng 3.6. So snh ch tiu vi sinh sn phm st mayonnaise t cht bo vi tiu

chun SanPin 2.3.2.1078-01 19

STT
01
02
03
04
05

Ch Tiu

nV
Tnh
Tng vi sinh vt Cfu/ g
hiu kh
Coliforms
Cfu/ g
E. coli
Cfu/ g
Salmonella
Cfu/ g
Tng BT nm men- Cfu/ g
nm mc

Kt
Qa
10

Ch thch: KPH (khng pht hin)

SanPin 2.3.2.1078-01
103

7
Khng c mt trong 0,1g
KPH Khng c php c mt
KPH Khng c php c mt
2
Nm men khng qu 500
Nm mc khng qu 50

58

Kt qu xc nh ch tiu vi sinh ca sn phm cho thy t yu cu so vi

tiu chun SanPin 2.3.2.1078-01. Ring i vi ch tiu Coliforms v kim nghim
vin ly xc nh trong 1g mu trong khi theo tiu chun SanPin 2.3.2.1078-01 xc
nh trong 0,1g. V th cha th kt lun c v ch tiu ny.
Hnh nh sn phm

Hnh 3.9. Sn phm sa lt tri cy

3.7. S b hch ton chi ph nguyn liu cho sn phm
3.7.1. Chi ph nguyn liu v ha cht sn xut gel carrageenan (tnh cho 100g)

Kt qu chi ph mang tnh minh ha do iu kin sn xut ti phng th

nghim ch mi hoch ton c nguyn liu v ha cht s dng th nghim, cha
thng k c cc chi ph in, khu hao my mc, nhn cng v mt s chi ph khc.
Bng 3.7. S b tnh chi ph nguyn liu v ha cht cho sn phm gel -carrageenan

STT Thnh phn n v

1

Rong
kh

KCl

Nc

Tng cng

sn kg

S
lng

n gi( VN/n v)

Thnh tin ( VN)

0,1

35.000

3.500

kg

0,0303

240.000

7.212

lt

500

4.500
15.272

59

C 100 g rong sn thu c 1657 g gel -carrageenan thnh phm c gi

thnh 15.272 VN.
Nh vy, chi ph cho 100g gel -carrageenan thnh phm l 922 VND.
3.7.2. Chi ph nguyn liu cho sn xut st mayonnaise t cht bo t du ci
Bng 3.8. Bng chi ph nguyn liu cho sn xut st mayonnaise t cht bo t du

ci cho 10 l.
n v

Gel -carrageenan

kg

9.220

9.220

Sa bt gy

kg

0,1

250.000

25.000

Du ht ci

lt

0,4

56.000

22.400

ng

kg

0,0321

19.000

609,9

Mui

kg

0,0214

6.000

128,4

Dm

lt

0,2972

14000

4.160,8

Bt nng

kg

0,14

30.000

4.200

Nc

lt

0,2035

500

101,75

M tt

kg

0,0043

500.000

2.150

10

Acid sorbic

kg

0,0015

300.000

450

11

L thy tinh

ci

10

5.000

50.000

STT

S lng

n gi (VN Thnh
/n v)
(VN)

Thnh phn

Tng

tin

118.420,25

Vy cha k chi ph in, nhn cng, hao ht, khu hao my mc v mt vi

chi ph khc th gi cho sn phm 10 chai mi l khi lng tnh 220g mayonnaise
t cht bo t du ci l 118.420,25 (VN) gn bng 118.500 (VN).
Vy gi mi l mayonnaise t cht bo t du ci c khi lng tnh 220 g l
11.850 (VN) gn bng 12.000 (VN)/l.

60

KT LUN V XUT KIN

Kt lun
Sau gn 3 thng thc hin ti: Nghin cu sn xut th nghim
mayonnaise t cht bo t du ci v gel -carrageenan , ti hon thnh v
a ra mt s kt lun nh sau:
Sa bt gy v gel -carrageenan c tc dng tt vi vai tr cht to nh v
n nh h nh tng thay th lng trng trong sn xut st mayonnaise.
Xc nh c cc t l 5% sa, 50% gel -carrageenan m bo tnh cht
ha l vi bn 100% v nht 6350 cP 280C ca sn phm.
Bt nng ng dng tt lm cht to snh, st cho nh tng vi t l 7%.
Tm c t l phi trn ng 1,5%, m tt 0,2%.
Xy dng c quy trnh sn xut v cng thc phi ch cho sn phm
mayonnaise t cht bo t du ht ci.
xut kin
Do thi gian v iu kin nghin cu cn nhiu hn ch nn trong qu trnh
lm th nghim ch thu c nhng kt qu ban u v khng th trnh khi nhng
thiu st. Do , cn tin hnh nghin cu cc iu kin khc ti c hon
thin hn v ng dng vo thc t sn xut c hiu qu. ti xin xut mt s
kin sau:
Nghin cu thm v s bin i mu sc, trng thi, mi v ca sn phm
trong mt thi gian bo qun xc nh thi gian bo qun v xut thch hp
cho qu trnh sn xut mayonnaise t bo.
Nghin cu s ph hp ca tng loi bao b v kch thc khc nhau
ph hp vi ngi tiu dng.
Nghin cu xc nh thnh phn v t l Omega3, Omega6 cn i
theo tiu chun.
Nghin cu xc nh thnh phn acid amin khng thay th cn i t l
theo tiu chun nhm to ra sn phm thc phm chc nng.

61

TI LIU THAM KHO

Ting vit
1. Lm Nh H (2009), Nghin cu sn xut ko thch ng Carrageenan Nha
am, lun vn tt nghip, Trng i Hc Nha Trang.
2. Nguyn Quang Lc, L Vn Thch, Nguyn Nam Vinh (1993), K thut p du
v ch bin du, m thc phm, Khoa hc v k thut, tr. 193-197.
3. Nguyn Hu Phc (2011), Nghin cu quy trnh v sn xut th nghim st
mayonnaise dinh dng, Lun vn tt nghip, Trng i Hc Nha Trang, tr.2-9.
4. Lm Xun Thanh (2003), Gao trnh cng ngh ch bin sa v cc sn phm t
sa, Nh xut bn khoa hc v k thut H Ni, tr. 108-110.
5. Trn Thanh Trc (2005), Bi ging Cng ngh ch bin thc phm, khoa nng
nghip v sinh hc ng dng, trng i Hc Cn Th, tr. 13 -14.
6. H Duyn T (2006), K thut phn tch cm quan thc phm, Nh xut bn
khoa hc v k thut H Ni.
Ting anh
7. Bixler Harris j, Porse Hans (2010), A decade of change in the seaweed
hydrocolloids industry// Journal applied phycology,Volume 23, Number 3, June
2011, pp. 321-335 (15).
8. Frank D. Gunstone (2002), Vegetable oils food technolofy, Blackwell Publisg,pp.
99-103.
9. Glicksman M (1969), Gum technology in the Food industry, Academic Press.-590 p.

10. Hermansson A.M, Eriksson E, Jordansson E (1991), Effects of potassium,

sodium and calcium on the microstructure and rheological behavior of kappacarrageenan gels// Carbohydrate polymers -Vol.16.- 3.-P.297-320.
11. Meena Kamarasar, Prasad Kamalesh, Siddhanta A.K (2008), Development of a
stable

gel-network

based

on

agar-carrageenan

blend

cross-linked

with

genipin//Food Hydrocolloids. - P.1-13.

12. Watase Nishinari K, M (1992), Effects of sugars and polyols on the gel-sol
transition of kappa-carrageenan gels// Thermochimica Acta, 206.- P.149-162.

62

13. Nishinari K, Watase M, Miyoshi E, Takaya T, Oakenfull D (1995), Effects of

sugar on the gel-sol transition of agarose and -carrageenan// Food Technol. -
10.- P. 90-96.
14. Nussinovitch A (1997), Hydrocolloid applications: gum technology in the food
and other industries.-354.
15. Raw dried material standard Philippine (PNS/BAFPS 2007).
16. Snoeren, Th. H.M, Payens T.A.J, et al (1975), Electrostatic interaction between
-carrageenan and -casein. Milchwissenschaft, 30.- P.393-396.
17. Stanley N.F (1990), Carrageenans, in Food Gels (ed. P.Harris). Elsevier Applied
Science, London.-P. 79-119.
18. Knutsen S.H, Grasdalen H (1992) Analysis of carrageenans by enzymic
degradation, gel filtration and 1H NMR spectroscopy, Carbohydrate Polymers.- 19.P..199-210.
Ting Nga
19. 2.3.2.1078-01
.
20. (2011 ),

Kappaphycus Eucheuma. . . . . .
. . , 211 .
21. . - : , 2000.- 80 .
Website
22. www.baigiang.violet.vn/present/showprint/entry_id/4985754
23. www.canolaoilguide.com/canola-oil-vs-vegetable-oil
24. www.nutrition.about.com/od/askyournutritionist/f/canola.htm
25. www.tailieu.vn/xem- 24
26. www.vcn.vnn.vn/PrintPreview tai-lieu/luan-van-khao-sat-anh-huong-cua-viecbo-sung-tinh-bot-trung-va-sua-bot-den-chat-luong-san-pham-ta.669359.htm
27. www.tailieu.vn/xem-tai-lieu/protein-dau-anh.739366.html.aspx?ID=4325.
28. www.vinachem.com.vn/Desktop.aspx/Xuat-ban-pham/113/1484/ 26
29. www.vi.wikipedia.org/wiki/Trng_(thc_n).

PH LC
PH LC 1: Xc nh nht qua my Brookfield dng Viscometer DV-I
S dng my o nht Brookfield o nht, th cc u d ln
lt t 61 n 64, cc u d s cng ln th phm vi o rng hn.
Yu cu dch o phi c rt trong ng o ring ca my, u d khi o
khng c trm y cc v khi mun so snh v nht h nh tng cn o
ng cng nhit .
n v o
Vn tc kim u d: vng / pht
nht: cP
Trong ti ny s dng:
S du d: 64
Vn tc ca kim u d: 60 vng /pht
Nhit o 280C
Bng kt qu o nht h nh tng
Bng a1: Kt qu o nht h nh tng trc v sau khi cho acid acetic
Ga tr (cP)

S th
nghim

Trc khi cho acid acetic

Sau khi cho acid acetic

239,67

197,67

1430,17

1120,17

2211,67

1770

3005,35

2939

385,67

253,3

4452,33

2206,67

4735,67

4699

4940,6

4800,5

Bng a2: Kt qu o nht nh tng sau khi cho bt nng

S th nghim

Ga tr (cP)

3010

3939

6279

7404,67

Bng a3: Kt qu o nht ca sn phm mayonnaise t cht bo t du ci

S th nghim

Ga tr (cP)

6350

PH LC 2: Xc nh bn
Cho 10ml mayonnaise vo ng chia vch (10 vch u nhau ). Cho vo
my ly tm v ly tm khong 5 pht vi vn tc 1.500 vng / pht. Sau t ng
vo cc nc si 3 pht v li tip tc ly tm 5 pht.
bn nh tng xc nh theo cng thc:
X=

V *100
10

V: Th tch nh tng bn vng

10: Th tch mu mayonnaise em th nghim.
Kt qu thu c ca h nh tng c th hin qua bng b1, b2, b3
Bng b1: Kt qu o bn trc v sau khi cho acid acetic
S th nghim

Ga tr (%)
Trc khi cho acid acetic

Sau khi cho acid acetic

57,4

56,1

78,7

70,0

91,2

84,0

95,0

89,0

70,28

50,5

100

95,0

100

97,0

100

100

Bng b2: Kt qu o bn nh tng sau khi cho bt nng

S th nghim

Ga tr (%)

100

100

100

100

Bng b3: Kt qu o bn sn phm mayonnaise t cht bo t du ci

S th nghim

Ga tr (%)

100

PH LC 3: Bng nh gi cm quan theo TCVN 3215 -79.

Bng a. Ch tiu cm quan v h s quan trng ca sn phm st mayonnaise.
Tn ch tiu
Trng thi
Mu sc
Mi
V
Tng cng

H s quan trng
1.3
0.8
0.9
1,0
4,0

Bng b. Tiu chun quy nh cht lng

Cp cht lng

im chung

Loi tt

18,6 20

Loi kh

15.2
18.5

Loi trung bnh

Loi km (khng t mc cht lng quy
nh trong tiu chun nhng cn kh nng
bn c)
Loi rt km (khng c kh nng bn c,
nhng sau khi ti ch thch hp th cn kh
nng s dng c).
Loi hng (khng s dng c)

Yu cu v im trung
bnh cha c trng lng
i vi cc ch tiu
Cc ch tiu quan trng
nht 4.7
Cc ch tiu quan trng
nht 3.8

11.2
15.1

Mi ch tiu 1.8

7.2 11.1

Mi ch tiu 1.8

4.0 7.1

Mi ch tiu 1.0

0 3.9

Bng c. Bng im v trng thi ca mayonnaise

Bc
Thang
nh
im
gi

Ch s quan
trng

C s nh gi cht lng

Mn, snh cao, khng c vn cc

Mn, snh va, khng vn cc

Hi mn, hi long, c vn cc nh

Khng mn, long, vn cc ln

Hi mn, snh va, c vn cc nh

1.3

Bng d. Bng im v mu ca mayonnaise

Bc
Thang
nh
im
gi

Ch s quan trng

C s nh gi cht lng

Mu trng

Mu hi trng

Mu vng nht

Mu vng

0.8

Mu hi ng vng

Bng e. Bng im v v ca mayonnaise

Ch s
quan
trng

Bc nh
gi

Thang
im

c trng, hi ha

V hi nng cay

V nng cay, hi chua

V rt nng cay v chua

0.9

C s nh gi cht lng

V hi nng cay, hi chua

Bng f. Bng im v mi ca mayonnaise

Bc
nh
gi

Thang
Ch s
im quan trng

C s nh gi cht lng

Mi c trng, hi ha

Mi thm nh ca sa, phng pht ca dm

Mi ca dm v m tt r rng

Mi ca m tt v dm rt r rt

Mi ca dm v m tt

Kt qu im cm quan cc th nghim xc nh cng thc phi ch

Bng im cm quan th nghim 1
Tn ch
tiu

im ca cc kim
nghim vin
1 2
3
4
5

Trng
thi
Mu sc
Mi
V

4
5
4

4
3
4

4
3
5

5
4
4

Tng s
im

im
trung
bnh

H s
quan
trng

im c
trng
lng

21

4,2

1,3

5,46

4
5
5
Tng

21
20
22

4,2
4
4,4

1
0,9
0,8

4,2
3,6
3,52
16,78

Bng im cm quan th nghim 2

Tn ch
tiu

im ca cc kim
nghim vin
1 2
3
4
5

Trng
thi
Mu sc
Mi
V

4
2
3

5
2
3

4
2
3

4
1
3

Tng s
im

im
trung
bnh

H s
quan
trng

im c
trng
lng

21

4,2

1,3

5,46

5
3
3
Tng

22
10
15

4,4
2
3

1
0,9
0,8

4,4
1,8
2,4
14,06

Bng im cm quan th nghim 3

Tn ch
tiu

im ca cc kim
nghim vin
1 2
3
4
5

Trng
thi
Mu sc
Mi
V

4
1
2

4
2
3

4
1
3

5
1
2

Tng s
im

im
trung
bnh

H s
quan
trng

im c
trng
lng

20

1,3

5,2

4
2
3
Tng

21
7
13

1
0,9
0,8

4,2
1,26
2,08
12,74

4,2
1,4
2,6

Bng im cm quan th nghim 4

Tn ch
tiu

im ca cc kim
nghim vin
1 2
3
4
5

Trng
thi
Mu sc
Mi
V

4
5
5

5
4
4

5
5
5

4
4
5

Tng s
im

im
trung
bnh

H s
quan
trng

im c
trng
lng

21

4,2

1,3

5,46

4
5
5
Tng

22
23
24

4,4
4,6
4,8

1
0,9
0,8

4,4
4,14
3,84
17,84

Bng im cm quan th nghim 5

Tn ch
tiu

im ca cc kim
nghim vin
1 2
3
4
5

Trng
thi
Mu sc
Mi
V

4
2
3

4
3
3

5
3
3

4
2
4

Tng s
im

im
trung
bnh

H s
quan
trng

im c
trng
lng

21

4,2

1,3

5,46

5
1
4
Tng

22
11
17

4,4
2,2
3,4

1
0,9
0,8

4,4
1,98
2,72
14,56

Bng im cm quan th nghim 6

Tn ch
tiu

im ca cc kim
nghim vin
1 2
3
4
5

Trng
thi
Mu sc
Mi
V

4
1
3

4
1
3

5
2
2

5
1
3

Tng s
im

im
trung
bnh

H s
quan
trng

im c
trng
lng

21

4,2

1,3

5,46

4
2
3
Tng

22
7
14

4,4
1,4
2,8

1
0,9
0,8

4,4
1,26
2,24
13,36